Classic chicken salad gets a tasty flavor boost with a creamy curry dressing, sweet red grapes and crunchy cashews. Read the post for make-ahead tips. Make the salad with poached chicken breast or leftover roast chicken. Serve alone, in lettuce leaves, paleo wraps or whole wheat pita bread.
1 ½poundscooked boneless skinless chicken breastsee recipe link for poaching below
⅓cupchopped cashews
1largerib celerychopped
12red grapeshalved
1tablespoonchopped cilantro or Italian parsley
Instructions
Make the Curry Dressing
Mix together the mayonnaise, yogurt, curry powder, honey, cumin, lime, juice, salt and pepper. Stir until smooth. The dressing can be made ahead.
Assemble the Curried Chicken Salad
Slice chicken breast into long thin pieces about ½" thick, then into small cubes about ½" thick. See photo in post for help.
In a medium bowl, mix the chopped chicken, grapes, celery, cashews and dressing, folding together until the all ingredient are coated. Stir in the cilantro and mix lightly one more time.
Serve the curried chicken salad alone or in lettuce cups, over salads greens, paleo wraps or whole wheat pita halves.