Cashew Curry Chicken Salad with Carrot Curry Sauce

4

2011/01/25 by nikkiledford

The potluck for Crossfit West’s Paleo Challenge was this past Sunday. Here were my contributions to the delectable feast:

Cashew Curry Chicken Salad

Salad

3 c. 3 oz. chicken breast, poached or baked
1 c. cashew pieces
2 stalks celery, chopped finely
½ c. unsweetened coconut shreds
½ c. currants (optional)
½ c. red onion, minced (soaked in water/apple cider vinegar)
3 garlic cloves, minced
3 Tbsp. curry powder
Pinch cayenne

Dressing

¼ c. olive oil
1/8 c. vinegar
Juice from ½ lemons
1 Tbsp. coco milk
Salt

2 heads cabbage

  1. Shred and chop the cooked chicken
  2. In a large bowl, mix together salad ingredients with the chicken
  3. In a small bowl whisk together dressing ingredients. Add to salad and combine thoroughly.
  4. Remove outer leaves from head of cabbage and steam for 5-10 min. until leaves pull away without tearing.
  5. Take steamed leaves on a clean surface and spoon 1-2 Tbsp. of salad into the center of the leaf. Fold in the sides of the leaf and roll until closed. (like a dolma or spring roll)

 

Cashew Curry Chicken Salad with a Carrot Curry Sauce. (I like alliteration)

Here’s a delicious sauce, straight from my Bauman College education.

Carrot Curry Sauce

 3 cups fresh carrot juice
3 cloves garlic, minced
1 small shallot, minced
1 Tbs curry powder
¾ tsp salt
3 Tbs olive oil

  1. Simmer the carrot juice, uncovered, in a small saucepan over medium-high heat until it is reduced and thickened to a sauce consistency, 30-45 minutes. Add the garlic and shallots in the last 10 minutes of cooking.
  2. Combine the reduced carrot juice, curry powder, salt, and olive oil in a small bowl and whisk to combine. Serve.

 

I also made some dessert. My favorite dessert to be exact. This has been a “go-to” recipe when I’m in the mood for creamy chocolate goodness. Keep in mind, this recipe does not need sugar or sugar substitute. It is sweet enough on its own, especially for those who have been paleo or low-sugar for a while.

Sweet Potato Fudge

Sweet Potato Fudge

2 cups sweet potato puree
½ c. coconut oil, melted
¾ c. cacao powder
1 tsp vanilla extract
Sea salt to taste

Stevia to taste (optional)

  1. Blend all ingredients in a bowl or food processor until smooth.
  2. Line an 8 x 8 dish with parchment paper leaving a little extra on the sides to lift out the fudge with ease.
  3. Chill for an hour or so until firm, cut into desired pieces.

Options:

  • Add nuts, cacao nibs, coconut shreds into fudge.
  • Toast nuts or coconut and garnish.
  • Sprinkle coarse sea salt or cacao nibs on top before chilling.
  • Can also be made with same amount of black bean puree (NOT PALEO), but must add ½ – ¾ c. sweetener (honey, agave, maple syrup, etc.)

 

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4 thoughts on “Cashew Curry Chicken Salad with Carrot Curry Sauce

  1. clif says:

    Awesome. What about some magnesium? And go slaughter a cow! JK

    That looks super solid.

    • nikkiorth says:

      I’ve been toying with magnesium in Natural Calm. Not really seeing much of a difference, but I’ll keep trying until it’s gone. And I promise we can both go and slaughter a cow (or beaver?, not sure what sort of wildlife inhabits the WV woods) this summer, God willing.

  2. Feather says:

    Would the fudge recipe work using pumpkin puree instead of sweet potato?

    I stumbled across your site today bco nomnompaleo’s link in her forky friday and found some interesting things here, thank you for your work 🙂

    • nikkiledford says:

      Hi there! Thanks for visiting 🙂

      Yes, pumpkin would work (although, if you make the pumpkin puree yourself, you would need to drain it first).

      Additionally, the fudge would not be sweet at all, which is why the sweet potatoes work so well. If you use pumpkin, I would suggest adding a liquid sweetener. You could use honey, maple syrup, stevia, or coconut nectar. Add to your desired level of sweetness.

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