Curry Chicken Salad

INGREDIENTS:
  • 1 large rotisserie chicken, cut into small cubes
  • 1 ½ cups mayonnaise
  • 1/3 cup chicken broth
  • ¼ cup chutney
  • 3 tablespoon Angel Brand curry powder
  • ¼ teaspoon Angel Brand black pepper
  • 1 teaspoons salt
  • 1 cup celery chopped up (2 large stalks)
  • ¼ cup green onions
  • ¼ cup raisins
  • 1 cup Angel Brand cashews, toasted

 INSTRUCTIONS:

  1. Combine the mayo, chicken broth, chutney, curry powder, pepper, and salt in the bowl of a food processor fitted with the steel blade or use a blender. Process until smooth.
  2. Add chicken, celery, green onions, and raisins to the sauce mixture and mix it all together.
  3. Refrigerate for 2 hours and then add toasted cashews when ready to serve.