Add the raw cashew nuts to a cast iron or stainless steel pan and toast over medium low heat, stirring (or tossing) constantly to keep the nuts from scorching on one side. Once the nuts are a uniform medium brown, transfer to a plate to cool.
Whisk the mayonnaise, mango chutney, curry powder, salt, black pepper and lemon juice together in a medium bowl.
Add the toasted cashews, chicken, grapes, celery and scallions and stir to combine.
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