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