Curried Chicken Salad

Ingredients: 

• 2 lbs skinless boneless chicken breasts
• 2 tsp coconut oil melted
• salt and pepper
• 1/2 cup mayonnaise
• 1/2 cup grapes (halved)
• 1/2 cup toasted cashews
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup finely shredded carrots
• 1/2 tsp sea salt
• 1 tbsp chopped mint leaves

Curry Spice Mix (recipe follows)

• 2 tsp cumin
• 2 tsp coriander
• 1.5 tsp turmeric
• 1.5 tsp ground ginger
• 1 tsp ground mustard
• 1/2 tsp cardamom
• 1/2 tsp ground fenugreek
• 1/4 tsp cayenne pepper

Instructions: 

Preheat oven to 350 degrees. Place the chicken on a baking sheet, drizzle with coconut oil and sprinkle with a pinch of salt and pepper. Bake for 15 to 17 minutes until cooked all the way through. Remove the chicken from the oven and cut into cubes. Place in the refrigerator for 30 minutes. Combine the mayonnaise, grapes, cashews, celery, red onions, carrots, salt and curry spice mix in a bowl. Add the chicken and toss to coat. Chill in the refrigerator at least 30 minutes, or up to 24 hours, before serving. Sprinkle with fresh mint before serving.

Macros: per 1 cup serving: 568 calories, 55 g protein, 18 g carbs, 6 g sugar, 32 g fat.