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Curry Chicken Salad

Cool and creamy chicken salad gets a little exotic with the addition of antioxidant-rich curry powder, crisp vegetables and crunchy cashews.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: Serves 4 1x
  • Cuisine: Whole30, Paleo, Dairy-Free


  • ½ cup mayonnaise (such as Primal Kitchen)
  • 12 tsp. curry powder (such as Simply Organic)
  • ½ lime, juiced
  • 24 Tbsp. fresh cilantro (optional)
  • ¼ tsp. salt
  • 2 cups cooked chicken, diced (may sub canned tuna, drained)
  • ½ medium apple with peel, diced
  • 2 celery ribs, finely diced
  • 2 Tbsp. red onion, finely diced (may substitute green onions) 
  • ¼ cup raisins 
  • ¼ cup dry-roasted cashews, roughly chopped


  1. In a medium bowl mix together the mayonnaise, curry powder, lime juice, and salt.
  2. Next add the cooked chicken, diced apple, celery, and onions and stir until well combined.
  3. Fold in the raisins, cashews, and cilantro.
  4. Serve in a lettuce wraps, on a bed of greens, or on top of cucumber slices.


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  • Serving Size: 1/4 recipe
  • Calories: 375
  • Sugar: 9g
  • Sodium: 457mg
  • Fat: 28g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 23g