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Cashew Chicken Salad Recipe

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This recipe for Cashew Chicken Salad, by , is from Recipes to Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda McFate


2 1/2 c. cooked chicken breast
1 each red and green apple, cored and diced
1 8-oz. can pineapple tidbits (drain and reserve juice)
1 c. finely diced celery
3 green onions, sliced
1 small can water chestnuts, drained and chopped
1/2 tsp. curry powder
Salt and pepper to taste
3/4 c. chopped cashews
3/4 c. mayonnaise
1/2 tsp. poultry seasoning

Mix chicken, apples, pineapple, celery, green onion, chestnuts, curry powder, salt and pepper in large bowl.

Mix mayonnaise, reserved pineapple juice, and poultry seasoning in small bowl. Toss with chicken mixture and refrigerate for several hours; this is best if refrigerated overnight.

Before serving, add cashews and let sit for about 30 minutes.

This salad is delicious served stuffed in a ripe tomato on a bed of lettuce.




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