Have you ever been to Eatzi’s? It’s this fantastic grab-and-go cafe and market in the Dallas, Texas area. When my husband and I lived in Dallas, we would frequent Eatzi’s for a quick and delicious weeknight meal. It wasn’t hard to spend a small fortune there. They have this ridiculous Bombay Curry Chicken Pasta Salad. It’s so good. It has orecchiette pasta, raisins, chicken and a tasty yellow curry mayo. We are currently on day 19 of Whole30. I made homemade raisins last week, and wanted to make something with them. The Eatzi’s Bombay Curry Chicken Pasta Salad came to mind, and I thought let’s make a Whole30 version. This Cashew Raisin Curry Chicken Salad was born.
Cashew Raisin Curry Chicken Salad – The Execution
Not only is this chicken salad colorful and pretty, it’s also full of healthy fats, plenty of protein and sweet raisins and cashews. It’s Whole30 and Paleo and is fairly low carb. This chicken salad is also really easy to make, and makes more than enough for six hearty servings.
Start off combining cooked, cubed chicken breast, diced celery, raisins and cashews in a large bowl. We like to sous vide our chicken breast so it’s tender and juicy. I keep my cashews whole, but feel free to chop them up if you prefer.
Next, combine the mayonnaise (we use Primal Kitchen Avocado Mayo found here), white wine vinegar and curry powder in a separate bowl. Season with salt and pepper.
Lastly, pour the mayo/vinegar/curry powder mixture over the chicken mixture and combine well to evenly coat everything. Divide into serving bowls and garnish with thinly sliced scallions or chopped flat-leaf parsley.
Seriously guys, this chicken salad is so easy. The flavors are fantastic, and ended up fulfilling my desire for Bombay Chicken Curry Pasta Salad. But without the pasta and added sugar.
I was also super excited to use my homemade raisins! Do you have a favorite chicken salad recipe to share?
Cashew Raisin Curry Chicken Salad
This super tasty Cashew Raisin Curry Chicken Salad is perfect for lunches throughout the week. The recipe makes enough for eight hearty servings, and gets better as it sits in the fridge.
- 2 lb boneless, skinless chicken breasts cooked, cubed
- 6 oz celery diced
- 6 oz raisins
- 6 oz cashews
- 4 oz avocado mayonnaise
- 4 tbsp white wine vinegar
- 4 tbsp yellow curry powder
- 2 tbsp scallion or flat-leaf parlsey finely chopped
- salt and pepper to taste
In a bowl, combine cubed cooked chicken, diced celery, raisins and cashews. Set aside.
In a separate bowl, whisk together the mayonnaise, white wine vinegar and yellow curry powder. Add salt and pepper to taste.
Pour the curry powder/mayonnaise mixture over the chicken/vegetables/cashews and mix to coat evenly.
Serve into 6 serving bowls and garnish with scallion or flat-leaf parsley if desired.
Calories: 447; Total Fat: 25g; Cholesterol: 111mg; Sodium: 189mg; Potassium: 413mg; Total Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 7g; Protein: 39g
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