Ingredients

• 3 bone-in, skin-on chicken breasts (or 3 cups cooked chopped chicken)
• 1 tablespoon olive oil
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup plus 2 tablespoons mayonnaise (recommended: Hellmann's)
• 1/4 cup plus 2 tablespoons sour cream
• 1-1/2 tablespoons curry powder
• 1-1/2 tablespoons honey
• 3/4 teaspoon salt
• 1/2 cup salted cashews
• 3 stalks celery, diced
• 1 cup seedless grapes, halved
• 3 scallions, finely sliced
• Pinch cayenne pepper (optional)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with aluminum foil.
2. Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with kosher salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.
3. In the meantime, combine mayonnaise, sour cream, curry powder, honey and 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 chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired.