Curried Chicken Salad

• FOR THE CHICKEN:
• 6 whole Chicken Breasts (bone In And Skin On)
• 3 Tablespoons Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• FOR THE SAUCE:
• 1 cup Mayonnaise
• 1/2 cups Plain, Low-fat Greek Yogurt
• 1/4 cups Mango Chutney
• 1/3 cups White Wine
• 3 Tablespoons Curry Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• FOR THE SALAD:
• 1 cup Cashews
• 1/2 cups Celery, Diced
• 1/4 cups Raisins
• 1/4 cups Red Onion, Diced
• 1/4 cups Green Onions, Minced
• 1/4 cups Parsley, Minced

1. For the chicken: Preheat oven to 350u0b0F. Place chicken skin up on a baking sheet. Rub with olive oil, season with salt and pepper. Bake for 40-50 minutes, or until meat is cooked through. Allow to cool. Remove skin and bones and shred or slice meat.
2. For the sauce: Combine mayo, yogurt, chutney, wine, curry powder, salt and pepper. Stir until thoroughly mixed.
3. For the salad: Combine cooked chicken, cashews, celery, raisins, red onion, green onions, and parsley in a large bowl. Pour in sauce, a little at a time. Stir and add sauce until evenly coated and incorporated. There may be leftover sauce.

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Taken from tastykitchen.com/recipes/salads/curried-chicken-salad-8/ (may not work)