Coconut Free Curry Chicken Salad with Apples

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Coconut Free Curry Chicken Salad with Apples

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
½ tsp salt, plus more for the poaching water

For the dressing

½ cup mayonnaise
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Chosen Foods Classic Avocado Oil Mayo - 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz
See all
2 tbsp plain whole-milk yogurt
1 ½ tsp curry powder
1 tsp fresh lemon juice
1 tsp honey
¼ tsp black pepper

For the salad

1 medium honeycrisp or fuji apple, cored and diced into ½-inch pieces
2 stalks celery, thinly sliced
3 scallions, thinly sliced (green parts only)
¼ cup golden raisins
¼ cup roasted salted cashews, roughly chopped (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Spread on the cutting board and let cool to room temperature, about 20 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!