Thursday, April 12, 2012

Cashew Curry Chicken Salad

You know those times when you have a bunch of somewhat bland, and getting close to spoiling chicken in the fridge, leftover from who knows what, and if you don't use it up soon it will either go in the trash or the dog bowl?  Here is an awesome recipe to use said chicken.  Or even canned chicken I bet.

Cashew Curry Chicken Salad
2 cups shredded, torn, or chopped up chicken
1/4 cup mayo (or more if you like mayo)
3 celery stalks, chopped
2 green onions, sliced finely
1/4 to 1/3 cup raw unsalted cashews, chopped or in pieces
1/3 cup raisins, I used golden as that's what I had on hand
2 tbsp curry powder
S&P to taste

This takes all of 10 minutes start to finish.  Let it sit in the fridge for a bit for optimal yumminess.  I love curry powder and wanted this to have a ton of flavor, but try adding 1 tbsp first and go from there.  This made about 3 or 4 servings.  Shown with some sliced avocado.  Even better if you have some baby spinach or greens.

Not that it makes any difference for me, but this is a great recipe for passover as it can easily be eaten by itself, or with some GF matzah.  Could also sub out the chicken for eggs and make it a curried egg salad, also super yum!  I'm sure everyone has tons of boiled eggs laying around from easter/seder plates.  Have fun experimenting!

XoXoGFG @GrainFreeG


  1. Mm, what a great idea for my dinner. Now what to serve the rest of the family... :)

  2. Yum I bet that would be really yummy with some quinoa...quinoa is my new favorite thing to make.

  3. maybe it's just me but i really find the curry flavor to be quite mild! but then again, i loooove spices! Katie- i've been making quinoa porridge for my toddler's breakfast, she loves it- and way more protein than oatmeal. i haven't tried baking with it yet- have you?