Curried Chicken Salad with Grapes and Cashews

Ingredients

  • 3 pounds chicken breasts or 4-1/2 cups cooked chopped chicken
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 cup Vincent Mango
  • 1/4 cup mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1/4 cup sour cream
  • 2/3 cup salted cashews
  • 3 large stalks celery, diced
  • 1 cup seedless grapes, halved
  • 3 scallions, finely sliced
  • Pinch cayenne pepper (optional)

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil

  2. Arrange chicken tenders on baking sheet. Coat with olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 15 to 20 minutes, or until done. Let cool.
  3. In the meantime, combine the mayonnaise, sour cream, Vincent Mango, and a heaping 3/4 teaspoons salt in a medium bowl.

  4. When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add the chicken to dressing, along with the cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning, and add pinch of cayenne pepper if desired.