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“I think this is the best chicken salad recipe around! It’s good for you, has wonderful flavor and is quick to fix,” writes Peggi Kelly of Fairbury, Nebraska.
This recipe is:
Quick
Nutritional Facts 1 sandwich equals 463 calories, 26 g fat (4 g saturated fat), 48 mg cholesterol, 720 mg sodium, 36 g carbohydrate, 2 g fiber, 21 g protein.
Originally published as Cashew Chicken Salad Sandwiches in Simple & Delicious May/June 2008, p46
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Reviewed on Oct. 08, 2012 by lauramarielawson
I make this all the time, always delicious.
Reviewed on Aug. 01, 2012 by ahmom
This was good but it was missing something.
Reviewed on Jul. 17, 2012 by wintermom9597
LOVED this. So easy and perfect for a night when the temp is near 100 degrees - no oven, no grill, no stove. (I always have diced cooked chicken in the freezer.)Only change I would make would be to omit the 1/2 tsp. salt if you use salted cashews. I also used Miracle Whip instead of mayo for the added "zing". Would consider serving this just on leaves of lettuce instead of buns for those less hearty appetites.
LOVED this. So easy and perfect for a night when the temp is near 100 degrees - no oven, no grill, no stove. (I always have diced cooked chicken in the freezer.)
Only change I would make would be to omit the 1/2 tsp. salt if you use salted cashews. I also used Miracle Whip instead of mayo for the added "zing". Would consider serving this just on leaves of lettuce instead of buns for those less hearty appetites.
Reviewed on Jul. 09, 2012 by szahradnik
I made this for a group of men and they loved it. If I were eating it, I would want more sauce, I thought it appeared dry but they thought it was great!
Reviewed on Nov. 17, 2011 by vshorty
Very delicious, easy and fast to make. I will defiantly be making this on the regular for my family. Try a wrap instead of a bun like I did.
Reviewed on Jul. 13, 2011 by cooley2
This is absolutely the best chicken salad recipe ever! Made no changes at all. My husband who doesn't even like cucumbers loved this one!
Reviewed on Oct. 13, 2010 by SisQLady
I make this recipe at least once a month. I use English cucumbers and don't peel them. And since I don't eat bread or rolls, I substituted that for flour tortillas which I will eat once in a while. This recipe has been passed along to friends.
Reviewed on Sep. 23, 2010 by grannygourmet
I'm giving this a "5" even though I made a few changes to it. I added some diced celery and a little honey and some Miracle Whip since I thought the dressing was a little bitter. With these changes, my family gave it a thumbs-up.
Reviewed on Sep. 13, 2010 by mommyto3boys
This is super good! Got a lot of compliments when I served it at a luncheon.
Reviewed on Mar. 25, 2010 by loveistheanswer
Sheesh! Some people make it a life's mission to comment on every recipe on the internet about salt! Give it a rest. YOU reduce the salt. ;o)
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