PCC Curried Chicken Cashew Salad | PCC Natural Markets

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PCC Curried Chicken Cashew Salad

Your rating: None (22 votes)
Your rating: None (22 votes)


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Preheat oven to 325° F.

Toss chicken in olive oil and place on a baking sheet. Bake until chicken reaches an internal temperature of 165° F, about 30 minutes. Cool. Dice cooled chicken into 1/4- to 1/2-inch cubes.

To toast cashew pieces, increase oven temperature to 350° F. Spread nuts on a baking sheet and toast for 4 to 5 minutes. Let cool.

Mix together vegenaise, curry powder, garlic, lemon juice and salt until dressing is blended. Toss chicken with dressing, celery, cashews and peas.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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