Happy Tuesday! I think Tuesdays are the longest, more boring day there is in the week. I’m willing to debate anyone about this subject too, Tuesdays take forever.
In order to make this Tuesday a little more interesting to me, I thought I would write my first post on DCFUD, and start it off with a SMASHING good recipe for Curry Cashew Chicken Salad.
I love this recipe, and I’ve changed a few steps from the original (don’t ask where that is!) but it’s definately better this way. The original writer didn’t know what they were talking about.

Curry Cashew Chicken Salad (In 10 Simple Steps)
To make a decent size batch, you will need….
1.) 2 cans of canned chicken (Usually found next to the canned tuna, you can use real chicken, but then you have to cook it, and that takes too long for me. I don’t like to be patient.)
2.) Red Grapes
3.) Cashews (usually just two scoops from the nut bin at the store will be fine)
4.) 1 or 2 cans of water chestnuts
5.) Celery (However much you want. I used a small bag from the salad section to dice up)
6.) Oranges or a Small thing of Orange Juice (I squeeze fresh juice, but it doesn’t matter. I’m perfect, like Martha. Wait, Martha wouldn’t use canned chicken though I bet….Hm….)
7.) Curry Powder (yellow)
8.) Ranch Dressing (I suppose you can use Mayo, but Ranch gives it a good taste).

NOW,
1.) Chop the cashews.
2.) Chop the water chestnuts (drained).
3.) Chop the celery.
4.) Mix into a big bowl.
5.) Add a splash of orange juice
6.) Drain the chicken and add the two cans.
7.) Mix all of that goodness.
8.) Slice the grapes in half each (looks nicer, easier to eat).
9.) Add some ranch dressing to coat (want the chicken to still be flaky, no clumps, and not a thick dressing).
10.) Add the curry (I like to add a lot).
Keep tasting, and adding whatever you want. Ranch, curry, orange juice.
Enjoy!
If you don’t like it, you’re crazy! 🙂