Chicken Salad with Apples & Cashews
Yield: 6 servings
Brimming with fruit and nuts, Chicken Salad with Apples & Cashews is a honey-kissed, autumn spin on the ever-popular Sonoma Chicken Salad.
Ingredients
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon apple cider vinegar
1/4 cup honey
Salt & freshly ground black pepper, to taste
1 cup salted cashew halves & pieces
1 1/2 pounds diced or shredded chicken (about 4 cups) (works with leftover Thanksgiving turkey also)
2 cups diced apples (such as Honeycrisps)
Instructions
In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
Preheat oven to 350°F. Spread out cashew pieces on a baking sheet and bake for 5 to 10 minutes or until light golden brown, watching carefully. Allow to cool.
To the bowl of dressing, add diced chicken, toasted cashews, and diced apples. Refrigerate for at least an hour to chill and allow the flavors to blend.
Notes
You may substitute regular plain yogurt for the Greek yogurt, but it may make your dressing slightly thinner. You may also use all mayonnaise and no yogurt if you prefer.
You may cook chicken using your favorite method (or use rotisserie chicken or leftover cooked chicken). Seasoned chicken (using at least salt & pepper) will give your chicken salad more flavor. You may dice it or shred it depending on your preferred chicken salad texture.
Posted by: pgeistfeld@yahoo.com
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