Makes: 4 servings

Description: A quick, easy, tasty curry chicken salad recipe adapted from a Stonewall Kitchen recipe

Ingredients:
1/3 cup  mayonnaise
1/2 tsp  pepper
1/2 tsp  salt
1/2 cup  mango chutney
1/4 cup  raw cashews
1/2 tsp  curry powder
1/4 cup  dried cranberries
1 lb  boneless chicken breasts or thighs
13 oz  chicken broth for poaching
1/4 cup  raisins

Instructions: Preheat oven to 350 degrees. Place chicken breasts or thighs in baking dish and pour chicken broth in pan to cover. Bake chicken until done, about 25 minutes depending on the size of the breasts or thighs. Let chicken cool and then shred in a bowl.

Mix remaining ingredients in a small bowl and then fold into the bowl with the shredded chicken.

Can be served on a salad or in the sandwich or wrap of your choice.

via Stonewall Kitchen