Curried and cashew-ed ... the juxtaposition of flavors and textures for this Paleo chicken salad is nothing short of miraculous. A GREAT go-to for a Love-Yourself-Lunch!
If cooking chicken, Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the chicken in in even layer on the prepared baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake for 35 to 40 minutes or until cooked through and no longer pink in the middle.
Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, honey, lime juice, curry powder, turmeric powder, and ginger. Add a pinch each of salt and pepper and stir to combine. Cover and refrigerate.
When the chicken is done cooking, remove from oven and let cool to room temperature, about 10 minutes. Chop into 3/4-inch cubes and place in a large bowl. Refrigerate until cool, 15-20 minutes.
Once the chicken is completely cooled, pour the dressing over the chicken and stir until fully coated. Add the shredded carrots, cilantro, and cashews. Stir to combine. Serve.