One of my favorites. Double the serving and pack this for lunch!
Prep Time: 30 Min • Cook Time: 15 Min • Yield: 4 Servings
Anti-Inflammatory, Paleo, Gluten Free, Grain Free, Dairy Free
Curry Spice Mix
2 tsp cumin • 2 tsp coriander • 1 1/2 tsp turmeric • 1 1/2 tsp ground ginger • 1 tsp ground mustard • 1/2 tsp cardamom • 1/2 tsp ground fenugreek • 1/4 tsp cayenne pepper
The zinger – this makes the chicken salad different from the rest!
2 lb chicken breast • halved grapes • halved cashews • diced celery • chopped red onion • shredded carrots • chopped fresh mint • mayo
Bake the chicken (coat in EVOO, salt, pepper). Cube that shit.
Mix in mayo, grapes, cashews, celery, red onion, carrots, salt, and curry spice mix. (Eyeball it, add as much of everything as you want)
Chill in the fridge.
I like to eat this as lettuce wraps – red lettuce leaves are great. Top with mint for extra zing. Easy peasy!