Cashew Curry Chicken Salad with Carrot Curry Sauce


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


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


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

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.


  • 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.)



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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PUMPKIN FIG OATS //Caught some morning light on my morning bowl of goodness. I made this last week and it was so good (and loved by my child) that I made another batch! I don't know if it's the figs or golden raisins, the coconut milk or the collagen, or maybe it's the banana and the pumpkin that make this bowl of oats absolutely satisfying for a day of leading, teaching, cooking, sweating, loving, and seeking. 
#sometimesibreakfast #sometimesidont #glutenfreeoats #notpaleo #dairyfreeoats INGREDIENTS // one of my favorite activities is going out for coffee. For me, the sights, sounds, and smells of a coffee shop signal rest and I enter into a state of slowing down, more observing and less doing. Lately, I haven't been out to coffee too often because 1. It's expensive and 2. I don't tolerate dairy and I'm not much of a black coffee drinker so at most shops I'm limited to their dairy-free options. While it's nice to have nut milks available, I have discovered that all the other ingredients in these alternative drinks do NOT do my body any good. 
A solution to would be to bring my own homemade milk, but I don't always have some ready or I forget to put a bit in a small container (which then gives me the fun task of toting around a dirty jar in my car all day). These smaller bottles of almond milk are perfect for adding to my coffee when I'm out as most dairy-free milks come in huge cartons and are inconvenient for a coffee outing.  @popandbottle only uses basic, real food ingredients for their almond milk. They even sweeten it with a bit of date! 
I like to think that I always have a choice about what I put in my body. Sometimes I'll have to settle for black coffee, but if I plan a bit, I can still enjoy my coffee outings without ultimately compromising on what is best for me in the long run. SNACKS // kept it really simple today during meal prep. This is a tasty bowl of yams, banana, almond butter, and coconut flakes. FAST FOOD// Roasted all these veggies last night for a tasty quick lunch. Added a new find from Whole Foods. @goodlovinfoods lemon garlic dip. If you like bitchen sauce, you'll like this (!! bonus, they don't use any soy ingredients either !!)

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