Whole 30 Chicken Kourma Salad


4 Chicken breasts cooked, cooled and cubed or shredded, depending on your preference.

For the Sauce:

In high speed blender, blend the following ingredients until smooth and creamy.

¾ Cup Georgia Grinders Cashew Butter
1.5 Cups Bone broth
2 T tomato paste
4 tsp fresh ginger
3 cloves garlic
2 tsp Garam Masala
1 tsp ground cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp sea salt
1 tsp red pepper flakes (+/- depending on your preference)

Pour over chicken and mix well.  Add ½ cup chopped celery and ½ cup grapes and fold them in.

Garnish with:
Green Onions
Chopped cashews/almonds/nut of your choice