Cashew Cherry Curry Chicken Salad Recipe

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Cashew Cherry Curry Chicken Salad

Kathy Harwood


I'm a southern cook so I season to taste. When I don't have an exact measurement, don't worry, just add spices a little at a time so your palate will tell you what tastes yummy! You can make a sandwich or put it over a bed of lettuce. My favorite is on a croissant. Just try'll love it!

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20 Min


45 Min


large chicken breasts (with ribs)
1/3 c
red onion, diced
stalk celery, chopped
1/2-3/4 c
dried cherries, chopped
1/2-3/4 c
unsalted cashew pieces
enough mayonnaise to bind chicken
2-3 pinch
sri lankan curry
salt and white pepper to taste

Directions Step-By-Step

Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
Add enough mayonnaise to bind the ingredients together without making it goopy. I start with 1/2 cup and then add a little more at a time so I don't overdo it.
Add the curry. You may want to add it in slowly so you can taste test the strength of the curry. I add 2-3 pinches, mix, then more if I want it stronger. (I use the Sri Lankan curry blend which contains coriander, cumin, fennel, fenugreek, cloves and other spices. You can get it at if you're interested or use your own type of curry.)
Add salt and white pepper to taste. I use white pepper because I love it but you can use black if you prefer.

About this Recipe

Course/Dish: Chicken Salads
Other Tag: Quick & Easy