Seed Oil Free Curry Chicken Salad with Apples

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Seed Oil Free Curry Chicken Salad with Apples

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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 Chosen Foods Classic Keto Mayo with MTC Oil 12 fl oz
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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.

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