Curried Chicken Salad

4 skinless, boneless chicken breasts

1 tbsp olive oil

1 tsp sea salt, plus more for dressing

½ tsp freshly ground black pepper, plus more for dressing

½ cup mayonnaise

1 tbsp plus 1 tsp. raw honey or pure maple syrup

juice of one lime

5 ½ tsp madras curry powder

¾ tsp turmeric powder

½ tsp ground ginger

⅓ cup shredded carrots

¼ cup chropped cilantro

⅓ cup chopped raw cashews, toasted if desired

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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Curried Chicken Salad