"Do vegetarians eat animal crackers?"--Unknown

Cashew Chicken Salad Recipe

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This recipe for Cashew Chicken Salad, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 cups chopped cooked chicken meat
Finely diced celery, and onion to taste (If you have fresh chives, use that)
3 to 5 sliced radishes
Parsley, salt and pepper to taste
1/2 to 3/4 cup whole cashews
Toss together.

Additions you can try: Broccoli stems peeled and cut into thin strips. Fresh young Turnips, peeled and cut into thin strips. Whatever strikes your fancy. You want veggies that have a slightly spicy flavor and a crunchy texture.

Directions:
Directions:
Make a dressing using mayo, mustard, celery seeds, and garlic powder (try a dab of fresh horseradish in your dressing if you like a little more punch). Taste as you make the dressing adjusting the spices to your taste. Pour over chicken mixture, adding as much as you like. I make mine just creamy enough to hold together in a ball but not dry.
Take one large tomato for everyone you are serving. Cut ⅔ to of the way through the tomato fanning it out like a flower as you go. Place tomato on a bed of lettuce. Using an Ice Cream scoop or large spoon, place the chicken salad in the center of your tomato flower. Sprinkle with paprika and a few more whole cashews. Serve with crackers or garlic bread for a light dinner or brunch.

Personal Notes:
Personal Notes:
We make this salad when I have extra chicken left over from making chicken soup. I like to boil a whole chicken, but we prefer the dark meat in the soup. That leaves all the white meat for this salad. It's a wonder light dinner, that we enjoy every time I make it.

 

 

 

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