I like to experiment with different ingredients when I make this popular dish. Try celery instead of bok choy or toasted almonds instead of cashews. Each and every combination turns out great! —Aysha Schurman, Ammon, Idaho
Do you have extra cooked chicken on hand? Combine it with crunchy cashews, celery and an easy mayo dressing, then wrap it in a flour tortilla. "This is a very refreshing sandwich on a hot summer day," says Janet Goins of Mesa, Arizona. Tip: It's great for picnics served with coleslaw and fruit.
As a home economics teacher, I gave presentations on cooking with microwave ovens when they first became popular. Back then, I shared this pretty salad and warm citrus dressing with my students. It remains one of my favorites today.
-Pamela Martin, Huntsville, Texas
"I love to cook and bake for my family and friends," says Bonnie DeVries. The reader from Brainerd, Minnesota seasons this chicken and rice casserole with ground ginger, then stirs in some crunchy cashews. —Bonnie DeVries, Brainerd, Minnesota
Meet the Cook: For me, the hardest part of making this quick dish is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls - 5, 4 and 3.
-Vicki Hirschfeld, Hartland, Wisconsin
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
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This version has become one of our favorites to take on trips to the beach. —Janine Cooper-Moren, Portland, Oregon