Cashew Curry Chicken Salad

Doing a Whole30 is a serious commitment and the meal prep can be daunting – especially at week 3 when you’re out of that honeymoon stage and you find yourself eating hard boiled eggs… every. single. day. Yea I’m on your level – I’ve been there. Honestly, chicken salad can save your Whole30 because you can make one big batch and have it for the week! It’s definitely a recipe to keep in your back pocket – for a quick lunch or dinner!
PLUS — Cashew & Curry…. uhhh yea this combo is a keeper – like my husband… because without him I would’ve gone my entire life without curry.
That yellow color from the curry mayo tells my brain – it’s on! Then you bite in and get a taste of the savory curry and then a crunch of sweet from the apples. It gives you those dance party vibes… haaaayy!
You can find a few complaint mayos and they are ok. However I don’t have $10+ in the budget for a jar of mayo! So now, I make my own because it’s so easy. Seriously, like I can’t believe I ever bought mayonnaise from the store. I make this one from The Healthy Foodie. You probably have the ingredients for it in your home right now.
Once you have the mayo base you just spice it up with garlic, pepper, curry and a little adobo seasoning.
 Another way to make this quick is by getting a rotisserie chicken – when I am at the grocery I usually pick one up. They are pretty cost effective especially if you look at the cost to roast yourself.
Cut up those apples, celery, onion and chicken – mix it up with the mayo and a squeeze of lime for freshness! It’s too easy. I would let that sit overnight so the curry can develop and get all those good flavor vibes going!
I like to serve them up on plantain chips – such an easy paleo lunch. The plantain chips work great for parties as an appetizer – your non-paleo/non-whole30er friends will love it as much as you do. I brought it to my women’s group and it was a winner! Yaaas!

Cashew Curry Chicken Salad


Chicken Salad

  • 1 Whole Rotisserie Chicken Chopped
  • 1 Stalk of Celery Chopped
  • 1 Fuji Apple
  • ¼ White Onion Chopped
  • ¼ Cup Raw Cashews Chopped
  • Juice from 1 Lime

Curry Mayo

  • ½ Cup Complaint Mayonnaise
  • 2 Tbsp. Yellow Curry Powder
  • 1 Tsp. Garlic
  • 1 Tsp. Adobo seasoning I like Frontier Co-Op
  • Salt & Pepper to Taste


  1. Add all of the chopped Chicken, Celery, Apple, Onion and Cashews to a large bowl.  Then in a separate bowl make the Curry Mayo by mixing all of the ingredients well. Add the mayo to the chicken salad mixture and mix until everything is coated evenly. Add the juice from one lime and toss to combine.

Recipe Notes

Let it sit overnight so that the flavors can develop. Serve plain, over a salad or on plantain chips! Enjoy!

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