You'll need to bake and chill the chicken ahead of time.
2 pounds of skinless, boneless chicken breasts
2 tsp coconut oil, melted
Salt and Pepper
1/2 cup of mayo
1/2 cup of red grapes, halved
1/2 cup of cashews, halved
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely shredded carrots
1tbsp chopped fresh mint
Preheat Oven to 350ºPlace Chicken on a baking sheet,drizzle with coconut oil, and sprinkle with a pinch of salt and pepper. Bake for 15-17 minutes until cooked all the way through. Remove chicken from the oven and cut into cubes. Chill in the refrigerator for 30 minutes.
I a large bowl, combine Mayo, grapes, cashews, celery, red onion, carrots, salt and curry. Mix well.
Add the chicken and toss to coat. Chill in the refrigerator for 3o minutes before serving. Sprinkle with fresh chopped mint right before serving.
You can you your favorite large leaf lettuce to wrap up the chicken salad and enjoy!
Against all Grain~ Danielle Walker