Cashew Raisin Curry Chicken Salad

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. 

Course Lunch
Cuisine Indian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 447 kcal


  • 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


  1. In a bowl, combine cubed cooked chicken, diced celery, raisins and cashews. Set aside.

  2. In a separate bowl, whisk together the mayonnaise, white wine vinegar and yellow curry powder. Add salt and pepper to taste. 

  3. Pour the curry powder/mayonnaise mixture over the chicken/vegetables/cashews and mix to coat evenly. 

  4. Serve into 6 serving bowls and garnish with scallion or flat-leaf parsley if desired. 

Recipe Notes

Nutrition Information:

Calories: 447; Total Fat: 25g; Cholesterol: 111mg; Sodium: 189mg; Potassium: 413mg; Total Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 7g; Protein: 39g