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.

While chicken cooks, prepare the curry tahini dressing. Whisk all of the ingredients together in the bottom of a large mixing bowl.

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.

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.