Cashew Chicken Salad With Grapes Recipes

CASHEW CHICKEN SALAD WITH GRAPES

Steps:

• In a medium size bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper. Add the chicken and the grapes and toss gently to coat. Cover and chill for at least 1 hour.
• For the salad, top with toasted cashews right before serving. For the sandwiches, I skipped the nuts.

CASHEW CHICKEN SALAD WITH GRAPES

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
• Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
• Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
• Refrigerate for at least 1 hour before serving.

CHICKEN, CASHEW, AND GRAPE SALAD

Steps:

• Marinate chicken overnight in marinade ingredients.
• Drain the juices off the chicken and then add mayonnaise, celery, grapes,cashews and seasoned salt.
• Mix well and refrigerate until ready to serve.

CHICKEN SALAD WITH WALNUTS AND GRAPES

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

CHICKEN SALAD WITH GRAPES, CASHEWS, APPLES AND FRESH DILL

Steps:

• In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

SUMMER CASHEW CHICKEN GRAPE PASTA SALAD

Steps:

• Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
• While the pasta is boiling, wash and halve the grapes.
• Dice the cooked chicken into bite sized pieces.
• In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
• Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
• If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
• This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
• Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
• Sit back and enjoy your sweat free cold summer salad!

CASHEW CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine chicken, cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Stir into chicken mixture. Serve on rolls, with lettuce if desired.

CASHEW, GRAPE AND CHICKEN SALAD

Steps:

• In a mixing bowl, whisk together first five ingredients until well combined. Add remaining ingredients and toss to combine.

CASHEW-CHICKEN ROTINI SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.