Curried Chicken Salad
Yield 4 Servings
Prep Time 5 Minutes
Total Time 25 Minutes
- 1 lb chicken breast tenders
- 1 Tbsp olive oil
- 2 tsp curry powder, divided
- ¾ tsp kosher salt, divided
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅜ tsp fresh cracked pepper, divided
- ¼ cup plain yogurt
- ¼ cup mayonnaise
- 2 Tbsp Nate’s 100% Pure Honey
- 1 Tbsp apple cider vinegar
- ½ tsp ground cumin
- ⅔ cup diced celery (about 2 stalks)
- ⅓ cup roasted salted cashews, chopped
- ⅓ cup golden raisins
Preheat oven to 400°F. Line a rimmed sheet pan with foil, and place chicken on pan. Drizzle with olive oil and sprinkle with 1 teaspoon curry powder, ½ teaspoon salt, onion powder, garlic powder and ¼ teaspoon pepper. Toss the chicken with oil and spices until pieces are evenly coated. Spread into a single layer.
Bake chicken for 15 minutes. Allow to cool about 10 minutes or until you can comfortably handle it, then dice into ½-inch pieces.
Meanwhile, in a medium bowl, mix yogurt, mayo, honey, apple cider vinegar, 1 teaspoon curry powder, ground cumin, ¼ teaspoon salt, and ⅛ teaspoon pepper, whisking until fully incorporated. Add diced chicken, celery, cashews and golden raisins to the bowl, and stir until the dressing is evenly distributed.
Serve in lettuce cups or on bread or crackers, or eat with a spoon!