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A textural dish with crunchy cashews and celery, chewy raisins, warm and savory chicken, and a rosemary-spiked mayonnaise.
If you’re starting with raw chicken breast, trim of fat and cook to your liking. I rub black pepper and seasoned salt into mine and pan sear it until cooked through. Once chicken is cooked, allow to cool for 10 minutes before chopping into cubes. Or you can use 1 1/2 cups of leftover cooked chicken.
Combine all ingredients in a medium bowl and mix well. Adjust seasoning to taste if desired. Serve with crackers or, if you prefer, on a sandwich.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!