Cashew-curry chicken salad

SERVES: 4

• 1/4 c. organic low-fat plain yogurt
• 1/4 c. mayonnaise
• 1/2 c. organic cashews, roughly chopped
• 1/2 tsp. organic curry powder
• 2 Tbs. red onion, diced small
• 3/4 tsp. kosher salt
• 3/4 tsp. fresh ground black pepper
• 2 dashes hot sauce (optional)
• 1 lb. Natural frozen chicken breasts, thawed, cooked and chopped into 1/4 in. pieces
• 1/4 c. raisins (optional)
• 8 boston lettuce leaves
• Carrot shavings, for garnish (optional)

1. Blend yogurt, mayonnaise, cashews, curry powder, red onion, salt, pepper and hot sauce (if using) until well combined. Add chicken and raisins (if using) and mix until well coated. Spoon into boston lettuce leaves, a pita pocket with baby spinach, or over lettuce as a salad with naan bread on the side. Garnish with carrot shavings, if desired, Refrigerate any leftovers.