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Creamy Cashew Chicken Salad

 Creamy Cashew Chicken Salad
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • In a large bowl, combine the chicken, celery, green pepper and
  • pimientos; set aside.
  • 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.
  • Just before serving fold in cashews. Serve in a lettuce-lined bowl if

2 of 2

Creamy Cashew Chicken Salad (continued)

Directions (continued)

  • desired. Sprinkle with additional cashews if desired. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 508 calories, 38 g fat (10 g saturated fat), 114 mg cholesterol, 534 mg sodium, 8 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.