Creamy Cashew Chicken Salad Recipe

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Creamy Cashew Chicken Salad Recipe
Creamy Cashew Chicken Salad Recipe photo by Taste of Home
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Creamy Cashew Chicken Salad Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 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 or cider 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

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 and toss to coat. Cover and refrigerate until serving.
Fold in cashews. Serve in a lettuce-lined bowl and garnish with additional cashews if desired. Yield: 6 servings.
Originally published as Creamy Cashew Chicken Salad in Taste of Home April/May 2001, p37

Nutritional Facts

1 cup: 508 calories, 38g fat (10g saturated fat), 114mg cholesterol, 534mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 31g protein.

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  • 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 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 or cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup salted cashews
  • Leaf lettuce and additional cashews, optional
  1. 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 and toss to coat. Cover and refrigerate until serving.
  2. Fold in cashews. Serve in a lettuce-lined bowl and garnish with additional cashews if desired. Yield: 6 servings.
Originally published as Creamy Cashew Chicken Salad in Taste of Home April/May 2001, p37

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