Cashew Chicken Salad
Chicken salad is one of those dishes that automatically catches my eye on a restaurant menu. It seems like every person and every restaurant makes their chicken salad just a bit different from the next.
And I’ll be the first to admit – there is not much special about this recipe. I made a big batch of it over the weekend and it was so good that it crossed my mind to share it here but I thought to myself, “who wants my chicken salad recipe when everyone has their own?” But I asked and many of you said you would like to see it, so here it is!
While the recipe itself isn’t really out of the ordinary, it is by-far one of my favorite things to make, which makes it special in its own right. I especially love to enjoy a chicken salad sandwich or wrap this time of year. It’s hot outside and I would much rather be enjoying summer activities than spending a lot of time chopping, cooking and cleaning up a big meal. I can whip up a big batch of chicken salad over the weekend and have quick lunches ready to go.
You will find me subbing Greek yogurt in a lot of recipes around here – I like to bake with it, I like to throw it in pasta sauces, even tuna salad but if you ever eat my chicken salad, you can rest assured that it’s mayo in there, always, no questions asked. I’ve tried it, I just can’t get passed that “something” that is missing from the Hellman’s, which, you can rest assured, is the only mayo allowed in our house. Paul eats a lot of sandwiches. That yellow label is a staple in our fridge and a staple in my chicken salad recipe, too. I like to add fresh grapes for sweetness and cashews for a little unique flavor crunch and Paul usually tries to sneak in a little extra sweet relish too!
Cashew Chicken Salad
Yield: serves 4
Total Time: 10 min
Classic savory chicken salad recipe with added grapes and cashews.
2 cups cooked, shredded chicken
3/4 cup mayonnaise
1/3 cup sweet pickle relish
2 green onions, chopped
2 cloves garlic, minced
1 cup chopped celery
1 cup halved red grapes
1/4 cashew halves & pieces
1 tsp. black pepper
1 tsp. Cavender’s Greek Seasoning
1 tsp. dried oregano
1/2 tsp. crushed red pepper
1/4 tsp. salt
Combine all ingredients in a large bowl and mix well to combine. Adjust the seasonings to taste.
Serve with sandwich bread, crackers or croissants.
I used rotisserie chicken for this recipe but any chicken will do.