This Curry Chicken Salad offers a deliciously unique spin on the classic chicken salad. It’s a Whole30-approved recipe, making it an ideal choice for preparing healthy lunches and snacks for the week ahead.
INGREDIENTS
- 2 boneless, skinless chicken breasts
- 1/2 cup mayonnaise (or plain Greek yogurt)
- 2 tsp curry powder
- 1/2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 cup shredded carrots
- 1/2 cup sliced celery
- 1/4 cup raisins
- 1/4 cup chopped roasted cashews
INSTRUCTIONS
- Place the chicken breasts in a pot and cover them with cold water.
- Bring the water to a boil, then reduce the heat to a simmer and cover the pot to poach the chicken.
- Simmer for 14 minutes, then remove the chicken and pot from the heat and allow the chicken to cool.
- In a small bowl, mix the mayonnaise (or Greek yogurt), curry powder, lemon juice, and salt together.
- Slice the celery into small half-moons and add it to a large bowl along with the shredded carrots, raisins, and cashews.
- Once the chicken has cooled, shred it using two forks or an electric hand mixer and add it to the mixing bowl.
- Pour the curry mayo mixture over the ingredients in the bowl and stir until everything is evenly coated.
- Refrigerate the salad to chill before serving.
NUTRITION INFORMATION (PER SERVING)
- Calories: 343 kcal (17% DV)
- Carbohydrates: 13g (4% DV)
- Protein: 14g (28% DV)
- Fat: 27g (42% DV)
- Saturated Fat: 4g (25% DV)
- Polyunsaturated Fat: 13g
- Monounsaturated Fat: 8g
- Trans Fat: 0.1g
- Cholesterol: 48mg (16% DV)
- Sodium: 560mg (24% DV)
- Potassium: 439mg (13% DV)
- Fiber: 2g (8% DV)
- Sugar: 2g (2% DV)
- Vitamin A: 2775 IU (56% DV)
- Vitamin C: 3mg (4% DV)
- Calcium: 27mg (3% DV)
- Iron: 1mg (6% DV)
