I love, love, LOVE Chicken Salad. It's my go-to both at home and at my consulting jobs (most make it fresh) alike. For many lunches.
So when I found this recipe in my brand-new subscription magazine, Paleo, I just had to try it! The juxtaposition of flavors and textures with the chopped cashews and curry didn't hurt either.
Another great thing about this recipe ... anti-inflammatory spices like curry and turmeric. And good ingredients like olive oil and honey.
This recipe calls for making your own chicken ... which most likely tastes better. But you can also cut prep time by using rotisserie or packaged pulled or shredded chicken (Trader Joe's pioneered this concept years ago with its "Just Chicken").
Either way, this is a great recipe. Wanna cut fat? Use lowfat or veggie mayo ... and less of it. Eat it up ... FOR REAL!
Oh ... and it's one of the Gluten Free, Dairy Free, and Paleo lunches that I recommend for my Love Yourself Lunch Group. Please join and commit to changing you health one meal at a time by eating lunches that love your body, mind, and spirit for 7 days.
Instructions on the group ... JOIN US!
AuthorJill PlaceCurried and cashew-ed ... the juxtaposition of flavors and textures for this Paleo chicken salad is nothing short of miraculous. A GREAT go-to for a Love-Yourself-Lunch!
If cooking chicken, Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the chicken in in even layer on the prepared baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake for 35 to 40 minutes or until cooked through and no longer pink in the middle.
Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, honey, lime juice, curry powder, turmeric powder, and ginger. Add a pinch each of salt and pepper and stir to combine. Cover and refrigerate.
When the chicken is done cooking, remove from oven and let cool to room temperature, about 10 minutes. Chop into 3/4-inch cubes and place in a large bowl. Refrigerate until cool, 15-20 minutes.
Once the chicken is completely cooled, pour the dressing over the chicken and stir until fully coated. Add the shredded carrots, cilantro, and cashews. Stir to combine. Serve.
Ingredients
Directions
If cooking chicken, Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the chicken in in even layer on the prepared baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake for 35 to 40 minutes or until cooked through and no longer pink in the middle.
Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, honey, lime juice, curry powder, turmeric powder, and ginger. Add a pinch each of salt and pepper and stir to combine. Cover and refrigerate.
When the chicken is done cooking, remove from oven and let cool to room temperature, about 10 minutes. Chop into 3/4-inch cubes and place in a large bowl. Refrigerate until cool, 15-20 minutes.
Once the chicken is completely cooled, pour the dressing over the chicken and stir until fully coated. Add the shredded carrots, cilantro, and cashews. Stir to combine. Serve.
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