Tuesday, July 30, 2013

Cashew Chicken Salad with Grapes

This is a little twist to a chicken salad.  You add cashews instead of walnuts. 

1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
2 tsp. sugar
1/4 teaspoon freshly cracked pepper

2 cups dark or white meat chicken or both
1 1/2 cups red grapes
1/2 cup halved and toasted cashews
Mixed leaf lettuce

This is a great recipe to use that left over roast chicken or you can poach 2 chicken breast.  Cut your chicken into 1 inch pieces.

Cut your grapes in half.

In a medium size bowl, whisk together the mayonnaise, sour cream, lemon juice, sugar, salt, and pepper. Add the chicken and the grapes and toss gently to coat. Cover and chill for at least 1 hour.

Wash and dry your lettuce.  Arrange the plate with lettuce and put your cold chicken and grape mixture on top.  Top with your toasted cashews and serve. 

Variation – You may candy the cashews if you like.  Add both red and green grapes for color.

Candied Cashews 

1/2 cup cashews
1/4 cup sugar
2 tablespoons water
1 pinch salt (if your cashews are not salted)

In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.  Cook and stir for about 15 minutes, or until mixture crystallizes.
Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).  Bake 15 minutes, then stir mixture.  Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).  You can use this for walnuts or pecans also. 

Such a simple salad, but huge in taste.  

Have a great Tuesday, be happy and may God bless you and yours.   

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