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Cashew Chicken Salad
Great for a Hot Summer Day Luncheon! |
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2 cups cooked chicken
1 small Delicious and Granny Smith apple, diced
1 small can pineapple tidbits (drained and reserve juice)
1 cup finely diced celery
3/4 cup (+/-) chopped cashews
salt and pepper to taste
Dressing:
1 cup BEST mayonnaise
Reserved pineapple juice
2 tsp. poultry seasoning (this is the key!)
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Combine first six ingredients in large bowl. Blend dressing ingredients in separate bowl and fold into chicken mixture. Cover and refrigerate at least half a day before serving.
Good stuffed in ripe, chilled tomato and served on crisp lettuce leaf with fresh asparagus and hot rolls.
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Preparation Time: |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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J.A. Hartman-Lehmann
Arizona
United States |
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| This recipe has been viewed 12370 times. |
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