Cashew Crunch Chicken Salad Recipes

CHINESE CHICKEN SALAD WITH CASHEWS

Steps:

• Add all ingredients to a jar with a tight lid and shake until completely combined. Refrigerate for up to 1 week.
• In a large bowl, toss together chicken, celery, lettuce, bell peppers, onions, and oranges.
• Add enough of the dressing to lightly coat. Chill, covered, for up to 2 hours (or serve immediately).
• When ready to serve, divide evenly between four plates and garnish with cashews and chow mein noodles.

CHICKEN CASHEW SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

CASHEW CHICKEN SALAD

Steps:

• Slice chicken strips diagonally. In a bowl, toss together all ingredients. Reserve some cashews for garnish and serve.

EASY CHICKEN CASHEW SALAD

Steps:

• Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread.

BASIL CASHEW CHICKEN SALAD

Steps:

• Combine all ingredients; the filling tastes even better when it's had a chance to chill thoroughly, but often I eat it right away.
• Goes well on croissant or in a pita.
• Makes about 4 servings.

CASHEW-CURRY CHICKEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

GINGER-CASHEW CHICKEN SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

WARM CASHEW-CHICKEN SALAD

Steps:

• Heat 2 teaspoons oil in 10-inch skillet over medium-high heat.
• Cook chicken, celery and onion in oil about 8 minutes, stirring occasionally, until chicken is no longer pink in center.
• Mix 1/4 cup oil, the vinegar and tarragon; pour over chicken mixture. Serve over cabbage. Top with cashews.

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.