INGREDIENTS

1 lb. boneless skinless chicken breasts (approximately 3 chicken breasts)
1 tablespoon of olive oil
Salt and pepper to taste
1/3 cup reduced fat mayonnaise
1 tablespoon dry white wine
2 tablespoons mango chutney
½ tablespoon curry powder
¼ tablespoon lemon juice
¼ teaspoon ground ginger
1 green onion chopped
1 celery stalk chopped
¼ cup raisins
2 cups fresh or frozen Marionberries
½ cup roasted salted cashews

DIRECTIONS:
 

Heat olive oil in nonstick cooking pan, add chicken breasts and sauté for 5 minutes turn over and sauté for 5 more minutes or until done. Season to taste with salt and pepper. Remove from pan and cool in refrigerator for 20 –30 minutes. Cut meat into ½ inch cubes.

Combine mayonnaise, wine, chutney, curry powder, lemon juice and ginger in a large bowl. Add chicken onions, celery and raisins and fresh or frozen Marionberries; toss to coat. Season with salt and pepper. If using frozen berries allow salad to sit in refrigerator for ½ hour before serving.  Immediately before serving add cashews.

Serve on a bed of lettuce or in pocket bread.