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Cashew Avocado Chicken Salad Recipe

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This recipe for Cashew Avocado Chicken Salad, by , is from The Magnotta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank V. Magnotta
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 bone-in chicken breast halves
1/3 cup Mayo
2 tbsp.'s Grey Poupon
2 tbsp.'s fresh chopped/dry dill
1 cup crushed cashews
1/4 cup diced red onions (optional)
2 avocado's - peeled, pitted and diced

Directions:
Directions:
Braise chicken with oil and bake at 400 for about 20 minutes, remove skin, de-bone and shred into large mixing bowl.

Mix shredded chicken and ingredients above, season with salt and pepper to taste, cover, and chill in the refrigerator at least 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can eat this over lettuce or make sandwiches.

 

 

 

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