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Rosemary Cashew Chicken Salad
Submitted by Kristi at 30 Pounds of Apples on August 18, 2012 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1-½ cup Cooked Chicken Breast, Diced
- ¾ cups Salted Cashews, Roughly Chopped
- ½ cups Golden Raisins
- ½ cups Chopped Celery
- ½ cups Diced Red Onion
- ⅓ cups Mayonnaise
- 1 teaspoon Ground Rosemary
- ¼ teaspoons Black Pepper
Preparation Instructions
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.
