Monday, March 24, 2014

Cashew Chicken Salad

 When I first saw this recipe (via Dean McDermott's website) I was a little skeptical of the ingredients, but since I've developed a weird love for chicken salad over the last few years, I decided to give it a go.  Man, it's a good one.  In my head, it's 'lighter' tasting than some of the really creamy salads, you can substitute the mayo with yogurt, and there are actually some healthy things hiding in this tasty salad.
Cashew Chicken Salad
1 whole roasted chicken, shredded (I boiled four individual size pieces of chicken and cut these into small cubes), 1/8 c. white wine vinegar (to taste, don't pour too much in, it's strong, but tasty), 3/4 c. red grapes (halved), 1/2 c. cashews (halved), 1/2 c. red onion (diced), 3/4 c. mayo or plain yogurt, juice and zest of 1 lemon.  Mix all these together and place in the fridge for a few hours or overnight before serving.

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