5.0
(37)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
Step 2
To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
Step 3
Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
Step 4
Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.
Your folders
culinaryhill.com
5.0
(2)
5 minutes
Your folders
foodnetwork.com
4.8
(210)
55 minutes
Your folders
nourishandnestle.com
Your folders
jcpeats.com
5.0
(2)
Your folders
delish.com
3.3
(3)
Your folders
thekitchn.com
5.0
(4)
Your folders
themodernproper.com
Your folders
panningtheglobe.com
4.9
(10)
25 minutes
Your folders
918plate.com
5.0
(1)
10 minutes
Your folders
cookidoo.com.au
50 minutes
Your folders
eatingwell.com
4.3
(6)
Your folders
tasteofhome.com
4.7
(18)
Your folders
tasteofhome.com
4.9
(8)
Your folders
epicurious.com
3.5
(276)
35
Your folders
thefoodiephysician.com
5.0
(10)
Your folders
bbc.co.uk
3.8
(9)
1 hours
Your folders
allrecipes.com
4.6
(277)
1 hours, 15 minutes
Your folders
aish.com
Your folders
aish.com