- Serves: 8 to 10
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free
Ingredients
- 2 1/2 pounds boneless, skinless chicken breast
- 1 tablespoon olive oil
- 3 ounces cashew pieces
- 1 cup Vegenaise
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon minced garlic
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/2 bunch celery (about 6 ribs), sliced
- 3/4 cup frozen peas, thawed
Directions
Preheat oven to 325° F.
Toss chicken in olive oil and place on a baking sheet. Bake until chicken reaches an internal temperature of 165° F, about 30 minutes. Cool. Dice cooled chicken into 1/4- to 1/2-inch cubes.
To toast cashew pieces, increase oven temperature to 350° F. Spread nuts on a baking sheet and toast for 4 to 5 minutes. Let cool.
Mix together Vegenaise, curry powder, garlic, lemon juice and salt until dressing is blended. Toss chicken with dressing, celery, cashews and peas.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member