*For extra moist, tender chicken try this brining/poaching method: Coat 1 ½ to 2 pounds of boneless, skinless chicken breasts halves (3 or 4) with 2 tablespoons of Kosher salt and let stand 15 minutes. Rinse chicken and place into an uncovered pot (about 4 quart-size) of just simmering water for 6 minutes or until just barely done (165˚F). Remove pot from heat, cover and let stand 10 to 15 minutes. Transfer chicken to a plate and cool before cutting into cubes.
Blend together coriander, cumin, turmeric and cayenne pepper and set aside. (This blend could be substituted with 3 to 4 teaspoons of a prepared curry powder; but there is a wide difference in the flavor and color of commercial curry powders.)
Melt about 2 teaspoon butter in a sauté pan over medium heat. Add cashews and sauté until lightly brown. Remove nuts from pan and set aside.
Add remaining butter to the pan and sauté onions until limp and just slightly brown at the edges. Add curry spice blend and cook for an additional minute to develop spice flavors. Set aside to cool.
Combine softened cream cheese, lemon juice, water and salt in blender or food processor. Process until smooth and creamy. Blend in onion/curry spice mixture; process until dressing is evenly colored. Set completed dressing aside (about 1 ½ cups dressing.)
In a large bowl, combine chicken cubes with enough of the curry dressing to moisten well (about 1 cup). Stir in celery and grapes. Add more curry dressing to taste. Refrigerate for a few hours to allow flavors to develop.
Add prepared cashews and serve salad in lettuce cups or over a bed of chopped lettuce on individual plates.
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