Cool and creamy chicken salad gets a little exotic with the addition of antioxidant-rich curry powder, crisp vegetables, sweet apples and crunchy cashews. This is a fabulous meal-prep recipe! When cooking the chicken, make extra for an easy protein addition to any meal during the week. Pressed for time? Use rotisserie chicken from your grocery store’s deli.


  • ½ cup mayonnaise (Stacie’s favorite is Primal Kitchen Avocado Oil Mayo) or plain yogurt
  • 2 tsp. curry powder
  • ½ lime, juiced
  • 2 Tbsp. fresh cilantro (optional)
  • ¼ tsp. salt
  • 2 cups cooked chicken, diced
  • 1 small apple, diced
  • 1 medium celery rib, finely diced
  • 3 Tbsp. red onion, finely diced
  • ¼ cup cashews, roughly chopped
  • For topping: Green onions, shredded cabbage, shredded carrots (optional)


  1. In a medium bowl, mix together the mayonnaise, curry powder, lime juice, cilantro and salt.
  2. Next add the cooked chicken, diced apple, celery, and onions and mix until well combined.
  3. Fold in the cashews.
  4. Serve in a lettuce wrap, on a bed of greens, or on cucumber slices. Top with green onions, shredded cabbage, shredded carrots or additional cashews if desired.

Makes 4-6 servings

This recipe is dairy-free, paleo-friendly, gluten-free and can be made vegan-friendly by using a vegan mayo and garbanzo beans in place of the chicken. Full recipe, plus more yumminess can be found here.

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