In a large bowl, whisk to combine the mayonnaise, lemon juice, curry powder, salt, and pepper. It should have a relatively thin texture, like buttermilk.
Add the chicken breast, chopped apple, celery, cashews, raisins, and chives. Stir well to coat.
Ideally, refrigerate the curry chicken salad for an hour or two before serving, so the flavors can meld and the raisins can plump. Then enjoy!
*I had 4 cups of cooked, chopped chicken, made from about 2.5lbs of raw boneless skinless chicken breasts**Pink Lady is my favorite to use here, but granny smith is great too. You can also do Fuji for something sweeter, but overall I recommend a crisp apple.