For the salad:

• 2 cooked chicken breasts, cut into 1-inch cubes – about 3 cups
• 1/2 cup chopped celery – about 2 stalks of celery
• 2 large carrots – diced or chopped into small pieces
• 1/4 cup diced red onion
• 1/2 cup roasted and salted cashews, chopped
• 1/2 cup golden raisins
• 2–3 tablespoons chopped fresh cilantro – plus more for topping

For the dressing:

• 1/2 cup plain Greek yogurt – full fat or fat-free
• 3 tablespoons mayo
• 1–2 tablespoons yellow curry powder – adjust to taste
• 1 tablespoon maple syrup or honey
• 2 tablespoons lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper