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Rosemary Cashew Chicken Salad
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Description
A textural dish with crunchy cashews and celery, chewy raisins, warm and savory chicken, and a rosemary-spiked mayonnaise.
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
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.
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