Curried Cashew Chicken Salad

I really love chicken salads (especially this . I find myself drawn to them on menus at sandwich shops and I love eating them on crusty bread or in a wrap, or perhaps on a bed of lettuce. Chicken salads are great for summer and perfect for quick weeknight dinners, with leftovers for lunch of course! A local café makes a delicious curried chicken salad and I thought I’d try to make a mayo-free version at home, using ingredients already in my fridge and pantry. The only thing I had to pick up at the store were the organic cashews. Greek yogurt, dried fruit and citrus juice give this salad a nice tang while the sour cream and cashews add richness. Finish it off with lots of chopped cilantro and salt and pepper and you have a delicious chicken salad.


  • 2/3 C plain Greek yogurt
  • 1/4 C sour cream
  • 1 T curry powder
  • 1.5 T fresh lemon or lime juice
  • 3 C cooked chicken, chopped (about 1.5 lbs of chicken breasts)
  • 3 celery stalks, diced
  • 2/3 C dried currants or cranberries
  • 1 C organic unsalted cashews, coarsely choppeed
  • 1/4 C cilantro, finely chopped
  • Celtic sea salt
  • Freshly ground black pepper


In a large bowl, whisk the yogurt, sour cream, curry powder and lime/lemon juice together.


whisked ingredients

Add the remaining ingredients and stir to combine.


Season with salt and pepper to taste.

Curried Cashew Chicken Salad


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