2Place chicken breasts on sheet pan. Run the skin with olive oil. Sprinkle well with salt & pepper. Roast for 35 - 40 minutes - do not overcook. Set aside until cool enough to handle. Remove the meat from the bones & discard skin. Dice chicken into large bite size pieces.
3For the dressing, combine the mayonnaise, wine or stock, chutney, curry powder, and 1 1/2 tsp salt in the food processor or blender. Process until smooth
4Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, mix well. Refrigerate for a few hours to allow the flavors to "marry". Add the cashews and serve at room temperature.