Paleo and Whole30 Curried Chicken Salad with Cashews – a flavorful chicken salad packed with shredded carrots, green onions, cashews, raisins and spiced with curry powder. A healthy make ahead lunch recipe! Gluten free, grain free, dairy free, refined sugar free, clean eating.
I think you all know how much I love chicken salad. It’s honestly my lunch every single day. I’ve shared my paleo & whole30 lemon basil chicken salad, my paleo & whole30 green apple and cranberry chicken salad, and now this delicious curried chicken salad.
It might be my favorite one yet!
I love chicken salads because I can prep them on Sundays to have for lunch the whole week. With the 2 year old, I don’t have a ton of time to spend in the kitchen making myself lunch. Plus, being pregnant right now, by the time lunch time rolls around I’m starving and need to eat NOW. I can have this curried chicken salad ready for lunch in less than 2 minutes. Can’t beat that.
My favorite way to prep chicken salads now is in my food processor! I roast the chicken in the oven (so much more flavorful than poaching the chicken!), and once it’s cooled a bit I let the food processor do all the chopping for me. After chopping the chicken I let it chop the carrots and nuts, throw the rest of the ingredients in a bowl, mix and it’s done!
A whole week of lunches are ready to go.
You’re going to love how delicious and flavorful this curried chicken salad is. I love indian spices. The warm curry powder mixed with the sweet raisins, crunch carrots, toasted cashews, green onions and lime juice is just perfection.
I use my homemade paleo & whole30 mayonnaise to keep this chicken salad paleo and whole30 compliant. It is the easiest and most delicious mayonnaise, made in a mason jar with a hand immersion blender. So so so easy. I haven’t bought mayonnaise in years because I love my homemade version way more.
I also add in a touch of honey, which pairs perfectly with the curry powder. But if you’re doing whole30 you can just skip the honey.
I love serving this chicken salad in butter lettuce, or adding a scoop on top of mixed greens to eat as a salad, or even getting cut up carrot/celery/cucumber and dipping it straight in. Whatever I’m in the mood for that day. And of course it’s delicious on your favorite bread as a sandwich if that works for your diet.
A delicious and healthy make ahead lunch recipe that is paleo, whole30, gluten free, grain free, dairy free, refined sugar free and clean eating.Print
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup whole30 & paleo mayonnaise (add more if needed)
1 cup roasted cashews, chopped
3/4 cup shredded carrots
1/2 cup scallions, chopped
1/2 cup raisins
2 tablespoons lime juice (from about 1/2 a lime)
2 tablespoons honey (leave out for Whole30)
1 tablespoon curry powder (or more to taste)
1 teaspoon salt (or more to taste)
Food processor with the S blade attachment
Preheat oven to 350º. Place chicken breasts on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper. Roast until the chicken reaches an internal temperature of 165º, about 15-25 minutes.
When the chicken is cool enough to handle, break it into large chunks and pulse in your food processor until finely chopped. Transfer the chopped chicken to a large mixing bowl.
Then chop the cashews in the food processor and transfer to the large mixing bowl.
To the large bowl with the chopped chicken and cashews, add the mayonnaise, shredded carrots, scallions, raisins, lime juice, honey, curry powder and salt. Stir to combine. Taste, and add more of any ingredient if desired.
Serve in butter lettuce cups, on mixed greens as a salad, or as a sandwich using whatever bread works for your diet.
Will keep in an airtight container in the refrigerator for 1 week.
Double check that your raisins don’t have added sugar to keep it paleo and whole30 compliant. I used golden raisins, but you could use red raisins as well.
More Paleo Chicken Salads:
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