Taj Mahal Salad

• 4 cups cooked brown or white basmati rice, cooled
• 2 boneless/skinless chicken breasts, cooked and cooled
• 1 1/2 cups canola oil-based mayo
• zest and juice of one Meyer lemon or any organic lemon
• 3 tablespoons mild curry powder
• 1 teaspoon cumin
• 1/4 cup mango chutney
• 2 celery stalks, chopped
• 1 cup seedless green grapes, cut into halves
• 4 scallions, chopped, white and light green portions
• 1/2 cup whole cashews, toasted
• kosher salt and ground black pepper

1. In a small skillet, toast the cashews and set aside.
2. In a large bowl, combine cooked rice with mayo, lemon zest and lemon juice.
3. Shred the chicken into pieces and add to rice mixture.
4. Stir in the curry, cumin and chutney. Mix well. Add the celery, grapes and scallions.
5. Salt and pepper to taste. Chill salad for at least 4 hours. Check seasoning. Chop cashews.
6. Serve salad on top of fresh greens. Top each portion with some chopped cashews.

basmati rice, chicken breasts, canola oil, lemon, curry powder, cumin, mango, celery stalks, green grapes, scallions, cashews, kosher salt

Taken from food52.com/recipes/12616-taj-mahal-salad (may not work)