Chicken Curry Salad
1 tablespoon olive oil
1 teaspoon curry powder, or to taste
4 boneless, skinless chicken breasts, cut into bite-size pieces (1 1/4 lb)
4 ribs celery, finely chopped
3 medium tomatoes, finely chopped
2 medium apples, finely chopped
2 bananas, chopped
1 medium cucumber, finely chopped
1 can (8 oz) pineapple chunks, drained
1/3 cup chopped unsalted roasted cashews
1/2 teaspoon salt
1 Heat oil in large skillet over medium heat. Add curry powder and chicken. Cook and stir chicken 6 minutes or until chicken is no longer pink. Transfer chicken to a large serving bowl.
2 Stir in celery, tomatoes, apples, bananas, cucumber, pineapple, cashews and salt.