Cashew Curry Chicken Salad

8 servings

Salad:

1 pound boneless and skinless chicken breasts

4 ribs celery, finely diced

4 small red apples, cored and diced

1 cup raisins

½ cup shredded coconut (natural or sweetened

2 cups mayonnaise

¼ cup Dijon mustard

1 tablespoon curry powder

½ teaspoon white pepper

½ teaspoon seasoning salt

6 ounces (about 1 ½ cups) roasted cashews

1.To prepare the salad: Roast chicken on a lightly oiled baking pan in a preheated 350-degree oven 20 minutes, or until cooked through. Cool completely and chop into chunks, removing any gristle.

2. Combine the chicken, celery, apples, raisins and coconut.

3. To prepare the dressing: Combine the mayonnaise, mustard, curry, white pepper and salt. Add to the salad, mixing well. Refrigerate.

4. Just before serving, stir in the cashews.

Note: A couple of tablespoons lime or lemon juice is a good addition to this salad. The recipe can be easily divided in half.

Data per serving

Calories………………… 734

Protein………………… 19g

Fat……………………... 61g

Carbohydrates…………. 35g

Sodium………………… 647mg

Saturated fat…………… 11g

Monounsaturated fat...… 14g

Polyunsaturated fat……. 33g

Cholesterol…………….. 69mg

Originally from the Oregon Electric Station in Eugene, Oregon