1tart applepeeled and cut into bite-sized pieces**
2/3cupchopped celery
1/2cuproasted salted cashews
1/3cupraisins
1/4cupsliced chives
Instructions
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 salad for an hour or two before serving, so the flavors can meld and the raisins can plump. Then enjoy!
Notes
*I had 4 cups of cooked, chopped chicken, made from about 2.5lbs of raw boneless skinless 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.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Not recommended.Make-ahead: Try not to make more than 2 days ahead of time, as the freshness and flavor start to deteriorate on day 3.Ingredient swaps and serving suggestions: See blog post for ideas on ingredient substitutions and how to serve this recipe.