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Ingredients:

• 2 lbs skinless, boneless chicken breasts
• 2 tsp coconut oil, melted
• salt and pepper
• 1/2 cup paleo-friendly mayonnaise
• 1/2 cup grapes, halved
• 1/2 cup cashews halves, toasted
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup finely shredded carrots
• 1/2 tsp sea salt
• Curry spice mix (recipe below)
• 1 Tbsp chopped fresh mint leaves

CURRY SPICE MIX (or substitute 2 Tbsp curry powder)

• 2 tsp cumin
• 2 tsp coriander
• 1 1/2 tsp turmeric
• 1 1/2 tsp ground ginger
• 1 tsp ground mustard
• 1/2 tsp cardamom
• 1/2 tsp ground fenugreek
• 1/4 tsp cayenne pepper

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit
2. Place the chicken on a baking sheet, drizzle with the coconut oil, and sprinkle with a pinch of salt and pepper.
3. Bake for 15 to 17 minutes, until cooked all the way through.
4. Remove the chicken from the oven and cit it into cubes. Chill in the refrigerator for 30 minutes.
5. Combine the Mayonnaise, grapes, cashews, celery, red onion, carrots, salt, and Curry Spice Mix in a bowl.
6. Add the chicken and toss to coat. Chill in the refrigerator for at least 30 minutes, or up to 24 hours, before serving.
7. Sprinkle with fresh chopped mint right before serving.