The Pioneer Woman Tasty Kitchen
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Cashew Chicken Salad

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Level: Easy

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Description

Cashews add crunch to flavorful chicken salad. Six generous half-cup servings for sandwiches-or serve with crackers or veggies. Use regular or light mayo.

Ingredients

  • FOR THE SHREDDED CHICKEN:
  • 2 pounds Boneless, Skinless Chicken Breast (or Use Pre-cooked Deli Chicken Shredded To Make 3 Cups)
  • ½ Tablespoons Seasoned Salt (omit If Using Deli Chicken)
  • ¼ teaspoons Garlic Powder (omit If Using Deli Chicken)
  • ¼ teaspoons Onion Powder (omit If Using Deli Chicken)
  • FOR THE CHICKEN SALAD:
  • 1-¼ cup Light Or Regular Mayonnaise
  • ¾ teaspoons Onion Powder
  • ¼-½ Teaspoon Garlic Powder
  • ½ teaspoons Seasoned Salt
  • 1  To 2 Ribs Celery, Chopped
  • ½ cups Cashew (halves)

Preparation

To make your own shredded chicken:
Preheat oven to 375ºF. Spray a baking dish (one that can accommodate the chicken breasts without crowding or overlapping) with nonstick spray.

Mix seasoned salt, garlic powder, and onion powder. Sprinkle evenly over chicken breasts. Cover dish with foil and bake 20–30 minutes. Time depends on the thickness of your chicken—always check with an instant-read thermometer.

Remove from oven and let rest, covered, 10 minutes. When chicken is cool enough to handle, place it in a deep bowl and use 2 forks to shred it, or slice it and put it in a food processor bowl. Pulse 1-3 times to shred.

Let chicken cool in the refrigerator 30 minutes.

If using deli chicken:
Remove all skin and bones from chicken. Shred chicken in a deep bowl using two forks (since you’re pulling it apart as your de-boning it you can probably shred it pretty easily with just forks). Measure out three cups. Refrigerate 30 minutes.

For the chicken salad:
In a large bowl, mix mayonnaise, onion powder, garlic powder, and seasoned salt. Stir in cooled chicken.
Mix in celery and cashews.

Serve on sandwiches or with crackers. Store tightly covered in refrigerator up to 3 days.

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