Chicken salad with cashew cream

Butterfly the chicken breasts and pound between sheets of plastic to a uniform thinness so they cook quickly.

Heat a pot of water to 185F; add the chicken, keep the heat on until it returns to 185F, then kill the heat and cover.

Leave about 15 minutes, until the chicken reaches 165F internally.

Cool 15 to 20 minutes, wrap in plastic and chill completely, about an hour.

Chop into bite-sized pieces; add the cashew cream, chopped apples, finely minced green onions and parsley.

Season with curry powder, kosher salt and pepper; serve over baby spinach.