Chicken curry salad is loaded with crisp celery, tart apples, sweet raisins, and finished with a yummy honey sauce.

Scale

One pound chicken breast, sliced in bite size pieces

4 tablespoons oil, divided

1 teaspoon kosher salt

1 tablespoon ginger, grated

2 garlic cloves, minced

2 tablespoons shallots, minced

2 tablespoons curry powder

1/3 cup mayo, I use Best Foods

2 tablespoons plain Greek yogurt

2 tablespoons thick coconut milk

2 tablespoons real honey

1/2 cup celery, medium dice

1/2 cup granny smith apple, medium dice

1/4 cup raisins

1/3 cup nuts

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Dice the chicken into bite size pieces.

Heat two tablespoons of the oil in a skillet on medium heat.

Add the chicken and cook throughout.

Remove chicken with a slotted spoon and reserve juices.

Add the remaining coconut oil to the same skillet.

Saute the shallots, garlic, and ginger for three minutes.

Add the curry powder and continue cooking for five minutes.

Add the reserved juice (about 1/4 cup) to make a thick paste.

Return the chicken to the pan and coat with the curry paste.

Turn off heat.

Combine mayo, Greek yogurt, coconut cream, and honey together. Set aside.

Chop the celery and apple to a medium dice.

Place celery in a large bowl.

Place apple in a small container with cold water until ready for use, then drain.

Add raisins and nuts to the celery bowl.

Add the curry chicken to the celery mixture.

Pour the honey sauce over the top and toss together.

Garnish with fresh cilantro or parsley (optional).

Cashews or pistachios are the favorite nut choice here.

Toasting nuts always brings out the best flavor. If you want to toast them, place on a sheet pan in a 350 degree oven for 6-8 minutes.