When it comes to menu planning this recipe is in the rotation a couple times a month. If I need to make a summer meal for company this is usually it. If church calls and needs me to take a meal to the new parents, you guessed it, Curry Cashew Chicken Salad is what I take them. Why? It’s not just because our freezer is stocked with pastured chickens. This meal can be prepared quickly once the chicken is cooked and it can be dressed up or down for any occasion. Sometimes I throw in pasta to make it a filling dinner option. Add it to a salad or top cucumber slices to make an appetizer. Add your own twist.
1 whole roasting chicken
4 stalks celery chopped
2 cups purple grapes sliced
1/2 small red onion chopped
1 cup cashews
1/2 -3/4 cup mayo
salt and pepper to taste
1/2 box pasta cooked (optional)
Cook the chicken however you prefer. I like to put mine in the slow cooker. Let cool and pick all the meat off. Some folks prefer only the white meat. Chop into small pieces or use a food processor to make the meat super fine.
Add all the remaining ingredients and mix with a spoon or hands. The milk adds extra moisture to the salad so that you can cut down on the mayo.
Add more or less cashews, grapes, curry, etc after taste testing. The curry will get stronger as it sits.
Eat or refrigerate until later.