Fragrant Curried Chicken and Cashew Salad

1. Prepare the Chicken

Dissolve 30 grams of salt in 1.5 liters of cold water in a Dutch oven, and then submerge the chicken breasts into this salted water. Heat the water gently and cook the chicken until it reaches an internal temperature of 165°F, which should take about 15 to 17 minutes. Transfer the chicken to a paper towel-lined rimmed baking sheet and place it in the refrigerator to cool for about 30 minutes.

2. Bloom the Spices

Mix 5 grams of vegetable oil with 2.5 grams of curry powder and 0.5 grams of cayenne pepper in a microwave-safe bowl. Heat this mixture in the microwave for about 30 seconds to bloom the spices.

3. Prepare the Dressing

In a large bowl, whisk together 120 grams of mayonnaise, 30 grams of lime juice, and 2.5 grams of freshly grated ginger. Add the warm curry oil mixture to this and continue whisking until everything is well combined.

4. Combine Salad Ingredients

Once the chicken has cooled, pat it dry with a paper towel and cut it into 1.5-centimeter pieces. Add the chicken to the bowl with the dressing, along with 100 grams of minced celery, 50 grams of minced shallot, 60 grams of toasted and chopped cashews, 40 grams of golden raisins, and 10 grams of minced fresh cilantro. Mix everything thoroughly.

5. Season and Serve

Season the salad with salt and black pepper to taste. Adjust the seasoning as needed to balance the flavors. Serve immediately or refrigerate for later. Enjoy the fragrant blend of curry, ginger, and lime in this delightful chicken and cashew salad.