Ingredients
- Cooked chicken breast, shredded: 2 cups
- Celery, diced: 1 cup
- Red grapes, halved: 1 cup
- Green onions, sliced: 1/2 cup
- Cashews, roasted and salted: 1/2 cup
- Mayonnaise: 1/2 cup
- Sour cream: 1/4 cup
- Honey: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the shredded chicken, diced celery, halved red grapes, and sliced green onions.
- Step 2: In a separate small bowl, whisk together the mayonnaise, sour cream, and honey until smooth.
- Step 3: Pour the dressing over the chicken and vegetable mixture in the large bowl.
- Step 4: Gently stir everything together until well coated.
- Step 5: Stir in the roasted and salted cashews.
- Step 6: Serve immediately or chill for later.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the cashews will soften over time.
- This salad is best served cold, so reheating is not recommended; instead, add a handful of fresh cashews for extra crunch if it has been refrigerated.
- Serve this crunchy salad on croissants, lettuce wraps, or with crackers for a delightful lunch or light dinner.
- For an extra flavor boost, lightly toast the cashews in a dry skillet before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American