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