READY IN: 40minsYIELD: 5 cups
INGREDIENTS 1 cooked rotisserie chicken 2celery ribs, minced 3green onions, sliced 1⁄2 cup roasted cashew pieces 1⁄2 cupmayonnaise 1⁄4 teaspoongarlic powder 1⁄4 teaspoonblack peppersalt, as needed
DIRECTIONSEither shred the chicken or cut it into bite-size pieces. Put into a large serving bowl.Add the remaining ingredients and stir to blend.You will probably need to add a lot more mayonnaise, but start with just 1/2 cup so that you don’t overdo it.Adjust seasonings.Delicious in a sandwich, stuffed into a tomato, or served on a bed of lettuce. I don’t use whole cashews as I find them to be too large. If you want the cashews to soften, add them when making up the chicken salad, and let chill in the fridge for a few hours before serving. If you want the cashews to be hard, stir them into the chicken right before serving. You can also add toasted slivered almonds instead of the cashews.
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