Description
A delicious and easy-to-make chicken salad recipe featuring tender chicken, crunchy cashews, and a creamy, tangy dressing. Perfect for lunches, sandwiches, or potlucks.
Ingredients
Scale
- 2 cups cooked and shredded or diced chicken
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped apple (optional)
- 1/2 cup dried cranberries or raisins (optional)
- 1/2 cup roasted and salted cashews, roughly chopped
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper
- For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1–2 tablespoons Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup (optional)
- 1/4 teaspoon garlic powder
- Pinch of paprika
Instructions
- 1. Prepare the chicken by cooking and shredding/dicing if not using rotisserie chicken. Ensure it’s cooled.
- 2. Finely chop celery and red onion. Dice apple if using.
- 3. In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey (if using), garlic powder, and paprika.
- 4. In a large bowl, combine cooled chicken, chopped celery, red onion, and apple (if using). Add dried cranberries/raisins if desired.
- 5. Pour dressing over the chicken mixture and gently toss to combine.
- 6. Stir in most of the chopped cashews, reserving some for garnish.
- 7. Season with salt and pepper to taste.
- 8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 9. Garnish with fresh parsley and reserved cashews before serving.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold or at room temperature and is not recommended for reheating or freezing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (assuming pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 450-550 (varies with ingredients)
- Sugar: Approx. 8-12g
- Sodium: Approx. 500-800mg (varies with cashews and added salt)
- Fat: Approx. 30-40g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 2-4g
- Protein: Approx. 25-30g