This super tasty Cashew Raisin Curry Chicken Salad is perfect for lunches throughout the week. The recipe makes enough for eight hearty servings, and gets better as it sits in the fridge.
In a bowl, combine cubed cooked chicken, diced celery, raisins and cashews. Set aside.
In a separate bowl, whisk together the mayonnaise, white wine vinegar and yellow curry powder. Add salt and pepper to taste.
Pour the curry powder/mayonnaise mixture over the chicken/vegetables/cashews and mix to coat evenly.
Serve into 6 serving bowls and garnish with scallion or flat-leaf parsley if desired.
Calories: 447; Total Fat: 25g; Cholesterol: 111mg; Sodium: 189mg; Potassium: 413mg; Total Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 7g; Protein: 39g