Libby’s Chicken Salad


Cashew Chicken Salad

From the kitchen of Libby McCormack Cooper

Mom says the recipe originally came from Claire’s mother, Sylvia. And even though it seems a little fancy, it’s pretty simple. You can prepare it in the morning or even the night before. Serve it on a bed of lettuce or on a croissant as a sandwich.  And using yogurt in the dressing makes it WW friendly, without the croissant, of course.

1 whole cooked chicken, cooled

3-4 cups seedless grapes, halved

4 stalks celery, chopped

4 green onions, chopped

1 cup cashews, coarsely chopped

1/8 tsp. tarragon

3/4 tsp. celery seed

1/2 tsp. paprika

1/8 tsp. salt

1 1/2 cups mayonnaise (substitute plain non-fat Greek yogurt for all or part, if desired)

  1.  Pull all the meat off the whole chicken. Cut into ½ to 1 inch chunks. Place into a large bowl.
  2. Add celery, onions,  grapes, and cashews to the bowl.
  3. Add in mayo/yogurt and seasonings. Mix well.
  4. Cover and chill at least an hour before serving.


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