In large bowl, combine chicken, celery, cherries and green onions. In medium bowl, combine mayonnaise, sour cream, apple juice, Catch a Fire Curry Powder and pepper. Spoon dressing over chicken mixture, gently stirring to combine; refrigerate, covered, at least 4 hrs. or overnight to blend flavors. Using a vegetable peeler, peel long strips of cucumber and summer squash. Place on paper toweling; gently pat dry. Stir 1 cup cashews into salad.

To Serve: On each of six salad plates, arrange a leaf of Bibb lettuce; top with a scoop of salad; wrap 1 cucumber and 1 squash strip around each scoop of salad. Garnish with remaining cashews.