Curried Chicken Salad

• 98
  1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 95
  1 tbsp ghee

  Australian Certified Organic Grass-fed Ghee95$20.00Buy from OMGhee
• 3/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 92
  1 cup whole milk Greek yogurt

  Sweet Grass Dairy Greek Yogurt92$7.50Buy from Sycamore Valley Farms
• 70
  1 1/2 tbsp curry powder

  Curry Powder (Salt-Free) Organic70$5.00Buy from Gneiss Spice
• 89
  1 tsp Dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products
• 91
  1/3 cup flame raisins

  Raisins, Flame, Organic 1 lb91$3.20Buy from Eden Market
• 88
  1/2 cup sprouted raw cashews

  Cashews, Sprouted, 6oz, Blue Mountain Organics88$14.00Buy from live live & organic™

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1. 1

   Set a wide skillet over medium heat, add the sprouted raw cashews, and toast until fragrant and lightly golden, about 3 minutes. Transfer them to a cutting board and chop coarsely.

2. 2

   Return the skillet to medium-high heat and melt the ghee. Sprinkle the boneless skinless chicken breasts evenly with the salt and freshly ground black pepper.

3. 3

   Add the chicken cubes to the hot skillet in an even layer and cook undisturbed for 4 minutes until browned underneath.

4. 4

   Stir the chicken and cook for another 3 to 4 minutes until opaque throughout and an instant-read thermometer reaches 165°F. Remove from the heat and allow to rest and cool for 3 minutes.

5. 5

   In a medium mixing bowl, whisk together the whole milk Greek yogurt, curry powder, and Dijon mustard until the dressing is smooth and evenly golden yellow.

6. 6

   Add the rested chicken cubes, flame raisins, and toasted sprouted raw cashews to the bowl. Fold gently with a spatula until every piece is coated in the spiced yogurt dressing, then serve immediately or chill.