Cashew Cherry Chicken Salad.png

What you’ll need:


Chicken breasts, 4

Cashews, unsalted, chopped, ½ cup

Cherries, dried, ½ cup

Celery, ½ inch pieces, 5 stalks

Mayonnaise, ¼ cup

Vinegar, white, 1T

Chicken broth, low sodium, free range, ½ cup

Pepper, 1 tsp

Salt, 1 tsp


To  Create:


Place chicken breasts in a casserole dish. Sprinkle with salt and pepper. Pour about ½ cup chicken broth at the bottom. Cover and bake for 40-45 minutes on 350˚. (Can do this the day before and refrigerate).  Dice chicken breasts and place in large mixing bowl. Set aside.  Chop cashews or, if preferred, leave whole. Chop cherries or, if preferred, leave whole. Chop celery into ½ inch pieces. Add cashews, cherries, and celery to large mixing bowl of chicken. Add remainder of ingredients.


Leslie’s Dietitian Kitchen Tip: Serve in butter lettuce leaves or stuff into leftover celery for “celery boats”.