Growing up my parents never made chicken salad, and so I didn’t really discover it myself until my early twenties. This might be a throw back to the eighties, but seeing as I missed the first wave, I love making all kinds of different chunky chicken salads. In my signature chicken salad I add apples, and grapes, slivered almonds, celery, and tarragon, which is delicious. I love the interplay of the textures and flavors. Here the volume is turned up even further, as I combine roasted chicken, fuji apples, celery, scallions, raisins, and toasted cashews, and toss them in a dressing made from mayonnaise, a little apple cider vinegar, a generous amount of curry powder, Major Grey’s Chutney, salt, and freshly ground black pepper (à la Ina Garten, with a few of my own touches thrown in). This salad is sweet, and spicy, crisp, crunchy, creamy, chewy, and tangy. It makes for a delicious lunch served over a bed of butter lettuce leaves, in a wrap, or on a sandwich roll. Enjoy!