Curried Tahini Cashew Chicken and Carrot Salad

dairy freegluten freemeat & poultry
Curried Tahini Cashew Chicken and Carrot Salad

This tahini dressed chicken and carrot salad has an addictive curried flavor that will have you going for seconds! The dressing is creamy, the cashews are crunchy, and this bowl style salad meal saves well, so bookmark it for meal prep!

Curried Tahini Cashew Chicken and Carrot Salad

If you’re looking for a new dish to make for weekday lunches, give this a try – especially if you love carrots and curry (who doesn’t?!)

Curried Tahini Cashew Chicken and Carrot Salad

Shredded chicken is mixed with spiralized carrots, tossed with a deliciously curried tahini dressing and put atop a bed of bitter arugula, garnished with crunchy cashews. I love spiralized carrots here, because they’re slightly sweet and add that needed kick to balance out the flavors here.

This saves well and can be enjoyed with crackers, sandwiched between toasted bread, or served like I have here, over a bed of lettuce. You can wrap this up in a tortilla for a wrap-style meal, maybe with a slice of cheese!

Curried Tahini Cashew Chicken and Carrot Salad

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Curried Tahini Cashew Chicken and Carrot Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • For the tahini dressing:
  • 3 tablespoons tahini
  • 3 tablespoons water
  • 1 lemon, juiced
  • 1 tablespoon curry powder
  • salt and pepper
  • For the rest:
  • 3 cups shredded cooked chicken
  • 1/3 cup chopped raw unsalted cashews
  • 1 large carrot, peeled, Blade D, noodles trimmed
  • to serve: baby arugula


  1. Place the chicken in a wide skillet with a lid and cover with water. Bring to a boil and reduce heat to a medium simmer. Cover the skillet halfway and cook for 12 minutes until chicken is cooked through and no longer pink on the inside. Once cooked, transfer the chicken with tongs to a cutting board and shred into chunky pieces with two forks.
  2. While chicken cooks, prepare the curry tahini dressing. Whisk all of the ingredients together in the bottom of a large mixing bowl.
  3. Also, cook the carrots. Add to a steamer basket and steam until crisp tender or sautee in a skillet until wilted for a crunchier texture.
  4. Once carrots and chicken are done cooking, add the cooked chicken, carrots, and half the cashews to the bowl with the tahini and mix thoroughly. Serve the chicken salad alongside the arugula. Serve.

Curried Tahini Cashew Chicken and Carrot Salad

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angela says:
I think i'll try this with mashed chickpeas instead of chicken.
Wendy says:
Why did you change the format? I like the print/save option

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