Curry Chicken Salad

• 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.