Chicken salad with curry sauce

Ingredients:

• 3 whole (6 halves) chicken breasts
• Olive oil
• Coarse salt and freshly ground black pepper
• 1.5 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup chutney
• 3 tbsp. curry powder
• 2 stalks (1/4 cup) green onions
• 1/4 cup raisins
• 1 cup roasted salted cashews
• 2 large stalks (1 cup) medium diced celery

Preparation:

1. Preheat oven to 180°C.
   
   Place the chicken breasts on a baking sheet and brush the skin with olive oil. Season generously with salt and pepper. Bake for 35-40 minutes until cooked through. Let cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken into large pieces.
2. For filling: In the bowl of a food processor fitted with the blade attachment, combine the mayonnaise, wine, chutney, curry powder, and 1.5 teaspoons of salt. Blend until smooth. Alternative recipe chutney.
   
   Toss the chicken with just enough dressing to moisten the mixture. Add the celery, onion, and raisins and mix well. Refrigerate for a few hours to allow the salad to marinate. Stir in the cashews and serve at room temperature.