|| NEW RECIPE || cauliflower steaks (or half steaks) with hazelnuts, sumac, gruyère, and lemony herbs. Alternatively, add the chicken salad to a tortilla and eat in burrito form OR serve in a bowl with greens and eat as a salad! To serve: Toast 2 slices of bread and add the chicken salad filling and greens. Mix all ingredients together in a medium-large mixing bowl. chicken, cooked and cubed (vegetarian option to use tofu)ġ cup toasted cashews, unsalted (I leave the cashews whole, but you can chop them a few times if you prefer smaller pieces)Ģ teaspoons curry powder (like hot madras or muchi curry powder)ġ/4 to 1/2 teaspoon salt (less if you are using salted cashews or if the chicken was salted)įor serving: greens, sandwich bread (I like using fresh levain/sourdough), or tortillas

Makes approximately 4 ½ cups filling, about 4 sandwich’s worthġ lb. Or, keep things simple and eat it cold, because if you are parenting in quarantine like I am, a luxurious extra 5 minutes might be best spent taking a shower instead of cleaning melted cheese off your toaster oven. If you want to get fancy, add some cheese to your sandwich, turn on your toaster oven, and transform this into hot and melty sandwich. If you’ve been experiencing “death by doing dirty dishes” this quarantine, you can be assured that this recipe requires just one mixing bowl and assembles quickly. Here I’ve kept the recipe simple so you can easily substitute ingredients as you prefer or have available, since most of us aren’t stopping by the grocery store as often as we did pre-COVID. I’ve tried variations on this chicken salad before, sometimes with raisins or dried currants (no thanks, but you go right ahead), or something crunchy like apple or celery (yes please). Then when you come home, you can cool them, shred them, and throw together some chicken salad.In COVID quarantine I’ve gone back to my midwest roots and rekindled my love for egg salad, chicken salad, and next on the list is jello salad (ok just kidding regarding the jello salad). 1 In south India, coconut and curry leaves are also common ingredients. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. And if you want to save time on the chicken cooking front, just use my method for cooking chicken breasts in the Instant Pot. Indian chicken curry typically starts with whole spices, heated in oil. Oh, and did I mention it only has 6 ingredients? Delicious with the mild taste of cashews to it, the curry chicken. This Cashew Curry Whole30 Chicken Salad checks all the boxes: it's easy to make (and easy to double if you want to make more!), is easy to put on top of a pile of greens as a meal, and is loaded with flavor. Curry chicken salad is a cooked chicken and celery salad made with added cashew nuts. You're likely doing so many damned dishes that you can't see straight, and all you want out of the deal is a delicious, flavorful meal. When you're on Whole30, you want things that are big on flavor. What goes in Cashew Curry Whole30 Chicken Salad? That way, I know the ingredients, I know how it was made, and I know that I have a compliant Whole30 chicken salad. If the sauce is too thick for your liking, you can add ½-1 cup of chicken stock or water. Allow the curry to simmer for 10-12 minutes. Add the chicken breast cubes and turn the heat down. So, in light of all of these questions, I decided to just make my own. Add the spices and fry for another 30 seconds then pour in the blended nuts, sugar and coconut milk and allow to come to a simmer. What kind of mayo are they using? (Guessing Hellmans.)ĭid they add sugar to the chicken salad? (Probably.)

Curry cashew chicken salad