Creamy Curried Chicken Salad

Prep Time: 10 Minutes | Serves: 2

What do you do with cold leftover chicken breast? Well, there are many options, but re-heating almost always yields dry chicken. Throwing it on a salad with a bunch of veggies is also great but how about curry?  Turmeric, a spice used in all curry mixes is anti-inflammatory and helps liver detoxification. This yellow-orange root add depth and flavor to any recipe!

With the addition of celery and apples, this chicken salad give a great crunch. Try adding nuts, dried currants or herbs for added flavor!


  • 5 oz baby spring mix
  • 1 chicken breast
  • 1/2-1onion, diced
  • 4-5 stalks celery, diced
  • 1/2-1 apple, diced
  • 3 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1/2 cup cashews
  • 1 tbsp curry powder
  • 1 tbsp brown rice syrup
  • 1 tsp salt


  1. Soak your cashews in water before starting to chop away.
  2. Dice all vegetable and cube chicken breast and put in large mixing bowl. Set aside.
  3. When you’re ready to make the dressing, strain out water from cashews.
  4. In a blender (a small blender like the Magic Bullet works better), process together cashews, lemon juice, curry powder, brown rice syrup and salt. Note: You can add a little bit of water if your blender gets stuck. 
  5. Pour sauce over chopped vegetable and chicken and mix well.
  6. Serve over a bed of mixed baby greens!