Cashew Cherry Curry Chicken Salad Recipe

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Cashew Cherry Curry Chicken Salad

Kathy Harwood

By
@KathyJane

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 it...you'll love it!


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

45 Min

Ingredients

3
large chicken breasts (with ribs)
1/3 c
red onion, diced
1
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

1
Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
2
In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
3
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.
4
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 www.spice-appeal.com if you're interested or use your own type of curry.)
5
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