Preparation :

Stabilize egg at 350°. Grill thighs for 1 hour, turning after 30 minutes.

When cool, remove skin and bone, cut into cubes.

Combine chicken, green onion, celery, raising and cashews. Mix thoroughly.

Combine mayonnaise, honey, sour cream and hot sauce. Stir into chicken mixture

and serve.

Note: may be served in lettuce cups. If so, reserve a little dressing to spread on

lettuce before placing chicken salad.