This recipe for Cashew Chicken Salad is seriously the most tasty Chicken Salad I have ever had. It is my Mom’s recipe and every time she makes it we are all fighting over who can steal some 😉 Nice thing is this is one that you can make all year around. Even during the hotter months! The following directions are for about ten servings; you can cut it back or keep in the fridge to use over the following few days.
Here’s what you need:
Four Skinless Chicken Breast Pieces
Your Favorite Mayo – about 2 cups (I prefer Real Mayo)
Cashew Halves and Pieces – 4-6 oz
5 or 6 Celery Stalks
Half of a Lemon
How to make Cashew Chicken Salad:
Steam the thawed chicken for at least 90 minutes. You can do this ahead and refrigerate if you want. The chicken should be done, but not overcooked.
After it cools, cut it up into bit sized chunks.
Chop the cashews and the celery into small pieces. Toss it all into a good sized bowl along with mayonnaise. How much mayo depends on your taste.
As you add the mayo squirt a few drops of fresh lemon on each dollop. If you use cashews that have salt… the ones at the store often have sea salt on them…you may not want more salt. I usually add a little to taste.
This yummy mix tastes great on a croissant, some good sourdough bread or just scooped onto a fresh leaf of green lettuce. It has a lot of protein, and you can use reduced-fat mayo if you want to decrease the fat calories. If it gets stored in the fridge at all, you might have to freshen it up with a bit more mayonnaise.
My personal favorite is actually to eat it by itself, but my Mom and sisters like it on bread. 🙂