Curried Chicken Salad

Whenever I have enough leftover roasted chicken, I am tempted to make this recipe.  It's one that I've made for years and it has never failed me -- it's moist, flavorful and the cashews add a nice crunch.  This makes a nice luncheon meal, or a fine weeknight dinner.  The recipe makes a generous amount of dressing--any extra can be bottled and saved in the refrigerator.

Curried Chicken Salad 
Adapted from Barefoot Contessa Family Style by Ina Garten
Serves 6

36 oz of cooked chicken (I use the meat from a 2.5 lb rotisserie chicken)
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup Major Grey's chutney
2 Tblsp curry powder
1 1/2 tsp salt
1 cup diced celery, about 2 stalks of celery
1/4 cup chopped green onions, about 2 green onions
1/4 cup raisins
1 cup whole roasted, salted cashews

Chop the cooked chicken into a medium dice.  In a food processor combine the mayonnaise, wine, chutney, curry powder and salt, process until smooth.  Combine the chicken with enough dressing to moisten well. Add the celery, green onions and raisins and mix well.

Refrigerate for a few hours to allow the flavors to blend.  Add the cashews just before serving.  Serve at room temperature on a bed of lettuce or as a sandwich in a tortilla wrap.