Curried Chicken Salad

Curried Chicken Salad (based on Ina Garten's recipe)

2 whole (4 split) chicken breasts, bone-in, skin-on, or an equivalent amount of poached or grilled chicken
Olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine or 1/4 cup white wine vinegar
1/3 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1 small apple, diced (optional)
1/4 cup raisins (optional)
1 cup whole roasted, salted cashews (optional)

Roast the chicken until just done but still juicy.  Alternatively, poach the chicken in good chicken broth or stock.  Allow to cool and then cut into 1 to 1 1/2 in chunks.  You can also shred the chicken but the salad will have a different texture.

Make the dressing: Mix the mayonnaise, chutney, wine or vinegar, and curry powder. 
Chop the celery, scallions and, if using, the raisins and/or apple, and mix into the dressing. If there are any large pieces of mango in the chutney, remove those and dice them finely. 
Fold in the chicken until thoroughly combined.
Put the salad into the refrigerator and allow the flavors to mingle for at least 2 hours, or overnight. 
Serve the salad on sandwiches, or on a bed of lettuce or spinach.
Top the salad with the cashews.