Valley Fig Growers

Curried Chicken Salad with California Figs and Cashews

To ensure that the chicken cooks through, start with cold water in step 1 and don’t use breasts that weigh more than 8 ounces or are thicker than 1 inch. This salad can be served in a sandwich or spooned over leafy greens.

Makes 4 to 6 servings (nutrition analysis is for 6 servings)


 (6- to 8-ounce) boneless, skinless chicken breasts, no more than 1 inch thick, trimmed

teaspoon vegetable oil

 teaspoon curry powder

 teaspoon cayenne pepper

cup mayonnaise

tablespoons lime juice

teaspoon grated fresh ginger

celery ribs, minced

shallot, minced

1 cup (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and cut into 1/4-inch pieces

cup raw cashews, toasted and chopped coarse

tablespoons minced fresh cilantro


  1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
  2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, microwave vegetable oil, curry powder, and cayenne, uncovered, until oil is hot, about 30 seconds. Whisk mayonnaise, lime juice, ginger, and curry mixture together in large bowl.
  3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, figs, cashews, and cilantro; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)


Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 376
  • % Calories from Fat 38%
  • Fat 16
  • Cholesterol 78
  • Protein 30
  • Carbohydrates 29
  • Fiber 4
  • Iron 3
  • Sodium 416
  • Calcium 73
  • Potassium 470