Curry Cashew Chicken Salad (Quick & So Flavorful!) | Kat Can Cook

Kat Can Cook

Name: Curry Cashew Chicken Salad (Quick & So Flavorful!)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Morton & Bassett Spices Curry, Organic; Chobani Plain Non-Fat Greek Yogurt; Best Foods Real Mayonnaise Mayonnaise; Bragg Organic Raw Unfiltered Apple Cider Vinegar; SIGNATURE SELECTS Preserves, Apricot Pineapple; David's Kosher Salt; Foster Farms No Antibiotics Ever Shredded Chicken Breast; Organic Red Onion Bag; Celery Stalk; Tanimura & Antle Green Leaf Lettuce; Organic Cilantro; O Organics Cashews, Organic, Roasted with Sea Salt

Print recipe

Curry Cashew Chicken Salad (Quick & So Flavorful!)

Serves 415 mins prep0 mins cook

This high-protein salad is salty, sweet, chewy, crunchy and perfect for meal prepping on a Sunday for the week ahead!

0 servings

What you need

tbsp curry powder

cup plain greek yogurt

cup mayonnaise

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tbsp apple cider vinegar

SIGNATURE SELECTS Preserves, Apricot Pineapple

tbsp apricot preserves

tsp kosher salt

Foster Farms No Antibiotics Ever Shredded Chicken Breast

cup fresh cilantro

cup roasted cashews

Shop Recipe

Instructions


0 In a large bowl, whisk the curry powder, yogurt, mayonnaise, one tablespoon of apple cider vinegar, apricot preserves, and salt.
1 To the bowl of dressing, add the shredded chicken.
2 Add the onion and celery and toss to combine.
To serve:
4 Arrange the lettuce leaves on plates and scoop the chicken salad onto each one.  Top with the cilantro and cashews and serve.

View original recipe