ModernGear Food: Curry Cashew Chicken Salad

It has been well established 'round these parts that Kathryn from Kiki's Kitchen is an amazing cook. We often e-mail each other in the morning with a report of what we concocted for dinner the night before - and I can honestly say I don't do that with anyone else.

The night I met Kathryn, my friend and fellow blogger Sarah (who I was working with at the David Suzuki Foundation at the time, though she is now living in Japan!) went over to her house for Scrabble and nibblies. Kathryn had made this yummy chicken curry cashew salad for her sister Paula (Mom of Lola!).

I didn't have much of it, but I always remembered how delicious it was, and have made it twice in the last few weeks. I love to make sandwiches for my husband for his lunch during the week, but I don't like to give him processed meats, so this is much better.

Curry Chicken Cashew Salad

INGREDIENTS
(sorry to my sister Tanya again, but no measurements! Just make however much you want, and it ought to be very intuitive as to how much of each to add)...
chicken breasts
olive oil
cashews
celery
salt and pepper
curry powder

DIRECTIONS
1. Sprinkle olive oil on chicken breasts, sprinkle with salt and pepper. Bake chicken breasts at 350 for about 40 minutes.
2. Flake off or chop up bite-sized pieces, throw 'em into a bowl.
3. Add several tablespoons of yogurt to mix into a salad-like texture. Greek Gods yogurt is amazing for this recipe.
This is also when I like to add the initial blast of curry - load it in there! You can always add more later.

4. Chop up several stalks of celery. I personally like the more tender middle ones, and I love to use the leaves.Chop up cashews. I could only find salted, so I didn't add any extra salt to the salad.
5. Add chopped up stuff to salad mixture. Salt and pepper to taste. More curry if you want.
This is yummy on its own, or for sandwiches.

Bon Appétit!


Here is the beginning of my post. And here is the rest of it.