Curried Chicken Salad with Cashews (Paleo, Whole30)

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 cups, or 12 servings 1x


2 boneless, skinless chicken breasts (I get my chicken from ButcherBox, which I highly recommend)

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)

Equipment Needed:

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.