Creamy Cashew Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Served on a bed of garden greens or on a croissant, this all-time favorite salad is loaded with chicken and cashew. The nuts add a pleasant crunch and make it company-special. I thought of the recipe immediately when planning my garden theme luncheon. —Sara Laker Loda, Illinois Ingredients:
4 cups cubed cooked chicken |
1 cup chopped celery |
1/2 cup chopped green pepper |
1 jar (2 ounces) diced pimientos, drained |
1/2 cup mayonnaise |
1/3 cup heavy whipping cream |
1/4 cup sour cream |
3 tablespoons thinly sliced green onions |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons lemon juice |
1-1/2 teaspoons tarragon vinegar |
1 garlic clove, minced |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup salted cashews |
leaf lettuce and additional cashews, optional |
Directions:
1. In a large bowl, combine the chicken, celery, green pepper and pimientos; set aside.
2. In a blender, combine the next 10 ingredients; cover and process until well blended. Pour over chicken mixture; toss to coat. Cover and refrigerate until serving.
3. Just before serving fold in cashews. Serve in a lettuce-lined bowl if desired. Sprinkle with additional cashews if desired. Yield: 6 servings.
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