PCC Curried Chicken Cashew Salad

PCC Curried Chicken Cashew Salad

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  • 2 1/2 pounds boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 3 ounces cashew pieces
  • 1 cup Vegenaise
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/2 bunch celery (about 6 ribs), sliced
  • 3/4 cup frozen peas, thawed


Preheat oven to 325° F.

Toss chicken in olive oil and place on a baking sheet. Bake until chicken reaches an internal temperature of 165° F, about 30 minutes. Cool. Dice cooled chicken into 1/4- to 1/2-inch cubes.

To toast cashew pieces, increase oven temperature to 350° F. Spread nuts on a baking sheet and toast for 4 to 5 minutes. Let cool.

Mix together Vegenaise, curry powder, garlic, lemon juice and salt until dressing is blended. Toss chicken with dressing, celery, cashews and peas.

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