CASHEW-CHICKEN ROTINI SALAD
I've tried many chicken salad recipes over the years, but this is my very favorite. It's fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews-and ( always come home with an empty bowl! -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 661 calories, Fat 37g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 451mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 4g fiber), Protein 23g protein.
CHICKEN CASHEW SALAD
This is a great summer pasta salad for barbeques and more. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews, and crunchy veggies.
Provided by Mary
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 499 calories, Carbohydrate 53 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 4 g, Sodium 545.1 mg, Sugar 18.5 g
CREAMY CASHEW CHICKEN SALAD
Served on a bed of garden greens or on a croissant, this all-time favorite salad is loaded with chicken and cashew. The nuts add a pleasant crunch and make it company-special. I thought of the recipe immediately when planning my garden theme luncheon. -Sara Laker Loda, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chicken, celery, green pepper and pimientos; set aside. , In a blender, combine the next 10 ingredients; cover and process until well blended. Pour over chicken mixture; toss to coat. Cover and refrigerate until serving., Just before serving fold in cashews. Serve in a lettuce-lined bowl if desired. Sprinkle with additional cashews if desired.
Nutrition Facts : Calories 508 calories, Fat 38g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 534mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
CASHEW CHICKEN SALAD WITH GRAPES
Easy chicken pasta salad with grapes, great for groups.
Provided by snichols94
Time 1h40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 628.5 calories, Carbohydrate 61.6 g, Cholesterol 49.7 mg, Fat 33.1 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 457.5 mg, Sugar 23.9 g
WARM CASHEW-CHICKEN SALAD
In the mood for a crunchy twist on chicken salad? This is it!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 23m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 145 mg
HOT CASHEW CHICKEN SALAD
Make and share this Hot Cashew Chicken Salad recipe from Food.com.
Provided by SuzV2796
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine lettuce, spinach, and oranges.
- In a small bowl, combine soy sauce, honey, ginger, and 3 Tbsp water, Set sauce aside.
- In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until barely opaque throughout, about 5 minutes. Add scallions and garlic and cook one minute longer. Add sauce and cook, tossing, for 30 seconds.
- Pour chicken and sauce over greens and oranges and toss. Sprinkle cashews on top.
Nutrition Facts : Calories 478, Fat 28, SaturatedFat 6, Cholesterol 90.8, Sodium 952.1, Carbohydrate 23.6, Fiber 4.8, Sugar 14.5, Protein 35.7
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
Make and share this Easy Chicken Cashew Salad recipe from Food.com.
Provided by Ceezie
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 348.1, Fat 25.7, SaturatedFat 7.2, Cholesterol 69.3, Sodium 263.4, Carbohydrate 12.1, Fiber 1, Sugar 2.5, Protein 18.1
WARM CHICKEN SALAD
Provided by Amanda Hesser
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
- In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
- In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
- Arrange chicken over greens and spoon dressing on top. Serve.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1047 milligrams, Sugar 5 grams, TransFat 0 grams
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