I never really liked curry much for years, mainly because I had never had a good curry dish. When I decided to be healthier, I tried a sweet curry recipe from one of my doctors books. Wanting to make something similar now years later now that I am eating more whole foods and looking for something quick to eat… I made this thrown together Chicken Curry Salad….
- Perfect sweetness from the grapes, cranberries, raisins, and honey.
- Crunch from the cashews and celery.
- Melt in your mouth chicken in which I baked in a cast iron skillet with duck fat with salt, curry, and paprika.
- Curry and paprika for flavor
- Chestnuts for nutty, earthy crunch
Ingredients
- Chicken Breast, cubed 2 lbs
- Purple Grapes 1-2lbs
- Cashews 1 cup
- Avocado Oil Mayo 12 oz
- Dried Cranberries, apple juice sweetened ¼-1/3 cup
- Raisins, ¼-1/3 cup
- Celery 27 Stalks, halved & chopped
- Honey 3-6T
- Mild, Hot, or Sweet Curry (I used hot this week) 3T
- Hungarian Paprika 2t
- Chestnuts, peeled & roasted handful
Also, mix it up! I tried with beets and cauliflower rice! Delicious!
:)
Naturalista