Ingredients:

• 1/3 Cup Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce
• 1/3 Cup mayonnaise
• 1 Catch a Fire curry powder
• 4 Skinless chicken breasts, poached and cubed
• 1/2 Cup celery, diced
• 4 Scallions, trimmed and thinly sliced
• ½ Cup golden raisins
• 8 oz Can pineapple chunks, drained
• ½ Cup cashews, coarsely chopped
• Sea salt and fresh ground pepper to taste

Preparation:

Stir together Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce, mayonnaise and curry powder in a bowl large enough to hold all of the ingredients. Fold in chicken chunks, celery, raisins and scallions, chill for at least 1 hour. Fold in pineapple right before serving, salt and pepper to taste. Garnish with cashews.

Serving notes: Place chicken salad on a bed of mixed greens and watercress. Stuff salad mixture into pita bread or use as a filling for tortilla wraps or fill papaya halves for an elegant lunch salad.

Short cut notes: Deli roasted chicken is a good short cut, or use 2 lbs peeled and cooked shrimp in place of chicken.