This cool and creamy chicken salad gets a little exotic with the addition of antioxidant-rich curry powder, crisp vegetables, and crunchy cashews.

Prep: 15 minsTotal: 15 mins
Servings: Serves 4


  • ½ cup mayonnaise (for egg-free use vegan mayo)
  • 12 tsp. curry powder
  • ½ lime, juiced
  • pinch of salt, more to taste
  • 2 cups cooked chicken, diced or shredded 
  • ½ medium apple with peel, diced
  • 1 celery rib, finely diced
  • 2 Tbsp. red onion, finely diced
  • ¼ cup raisins 
  • ¼ cup dry-roasted cashews, roughly chopped
  • 24 Tbsp. fresh cilantro


  1. In a medium bowl mix together the mayonnaise, curry powder, lime juice, and salt.
  2. Next add the cooked chicken, diced apple, celery, and onions and stir until well combined.
  3. Fold in the raisins, cashews, and cilantro.
  4. Serve in a lettuce wrap, on a bed of greens or in a tortilla wrap or between slices of your favorite bread.

Nutrition Information

  • Serving Size: 1/4 recipe
  • Calories: 375
  • Fat: 28g
  • Sodium: 457mg
  • Carbohydrate: 13g
  • (Fiber: 2g
  • Sugar: 9g)
  • Protein: 23g


© The Real Food Dietitians
Overhead view of vegetable beef soup with a cheddar biscuit in the bowl.

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