Cashew Chicken Salad Spread Recipes

CASHEW CHICKEN

Steps:

• In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
• Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
• Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CHICKEN CASHEW SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

CASHEW CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine chicken, cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Stir into chicken mixture. Serve on rolls, with lettuce if desired.

CHICKEN SALAD WITH APPLES

Steps:

• In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
• Preheat oven to 350°F. Spread out cashew pieces on a baking sheet and bake for 5 to 10 minutes or until light golden brown, watching carefully. Allow to cool.
• To the bowl of dressing, add diced chicken, toasted cashews, and diced apples. Refrigerate for at least an hour to chill and allow the flavors to blend.

CASHEW AVOCADO CHICKEN SALAD

Steps:

• In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
• Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.

CASHEW CHICKEN SALAD

Steps:

• Mix everything together in a large bowl.
• Chill until ready to serve.

CASHEW AND CHICKEN SALAD SANDWICHES

Steps:

• Combine all ingredients except bread, and mix well. Refrigerate to blend flavors, if desired, for several hours or up to a day. Spread equally on 2 slices of bread; top with 2 remaining slices, and serve.

CASHEW CHICKEN SALAD SPREAD

Steps:

• 1. In a medium bowl, combine all ingredients. Chill, covered about 30 minutes. Serve on your favorite crackers or pretzels, or bread or place in tortilla with lettuce and diced tomato and roll up. Very good.

EASY CHICKEN CASHEW SALAD

Steps:

• Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread.