Chicken Curry and Cashew Salad

After the “Sonoma Chicken Salad”, I offer you another recipe that I perfected while eating the one at Whole Foods Market in New York (see the culinary journey HERE). This time, it’s a chicken salad with the same sauce base, but with yellow curry powder and cashew nuts, with lots of dried fruits: raisins, apricots and cranberries. Be careful, because once the fork is plunged in, it is impossible to stop!

Chicken salad recipe for 6 people:

-6 chicken breasts
-180g dried apricots
-180g of raw cashew nuts
-120g of dried cranberries
-3 stalks of celery
-1 teaspoon of turmeric
-3 teaspoons curry powder

Salad dressing:
-1 egg
-150ml rapeseed oil
-25g of honey
-1 teaspoon of mustard
-1 tablespoon of sherry vinegar
-1/2 whole natural stirred yogurt

Put a little olive oil in a large frying pan over fairly high heat. Add your chicken breasts.

Grill them well on both sides. Don’t forget to add salt and
pepper. I also add a little garlic powder. At the end of cooking,
add a little water to create steam that will finish cooking the core
of the whites.

Let cool and then cut the chicken into pieces.

Also cut the dried apricots into pieces.

Put the chicken in a container with the raw cashews and apricots.

Also add the dried cranberries and raisins.

Cut the three washed and cleaned celery stalks into thin slices.

For the sauce, I don’t do
a classic mayonnaise (which I usually make with a whisk) but a
sauce in the bowl of my hand blender. Put the ingredients in
the bowl except for the yogurt (egg, mustard, oil, vinegar, honey, salt and pepper).