With its melding of cranberries, cashews and curry, this chicken salad was a perfect way to satisfy my craving for the tastes of India while pondering what to do with leftovers from last night’s roast chicken.

2 cooked chicken breasts (or combination of legs + breasts), de-boned and shredded or cubed
1/2 c mayonnaise
1/3 c cranberries
1/3 c unsalted cashews, chopped
2 stalks celery, chopped
2 green onions, chopped
1 tbsp dijon mustard
1 tbsp curry powder
1/2 tsp salt

In a large bowl, mix all of the ingredients together.  Serve on crackers, over a green salad or as a sandwich.


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