This is one of those recipes that just evolved over time. I’m not sure where the dressing recipe came from, just a note a jotted down, I think it is adapted from some recipe I had written down, altered to what I like. And the filling is just what I thought would be good. And it is. REALLY good, that is. I use dried thyme and omit the chives when not available, but when I have fresh chives in the summer it just increases how much I love this recipe. I make this for my tea parties, served on bread or in an empty eclair shell or cream puff. Now, go make it! You’ll thank me later. After you’ve eaten.
Oh, and this is a quite large batch, so half it if needed, and you can substitute cooked shredded chicken breast.
ROASTED CASHEW CHICKEN SALAD
1 rotisserie chicken, shredded
4 stalks celery, chopped
1 medium red onion, chopped
1/2 to 1 cup toasted cashews* (depending how much you like)
2 T chopped chives
2 T chopped thyme
Dressing:
1 cup mayonaise
3/4 cup sour cream
1/4 cup olive oil
2 T honey
salt and pepper, to taste
Mix all the dressing ingredients together, then toss with salad ingredients. (Use as little or as much dressing as you like.
*I buy raw, unsalted cashews alot of the time, and toast them myself. Just spread them out on a large cookie sheet and bake at 400 degrees until fragrant and toasted. About 10-15 minutes or so.
Ingredients
- 1 rotisserie chicken, shredded
- 4 stalks celery, chopped
- 1 medium red onion, chopped
- 1/2 to 1 cup toasted cashews* (depending how much you like)
- 2 T chopped chives
- 2 T chopped thyme
Dressing:
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup olive oil
- 2 T honey
- salt and pepper, to taste
Instructions
- Mix all the dressing ingredients together, then toss with salad ingredients. (Use as little or as much dressing as you like.
- *I buy raw, unsalted cashews a lot of the time, and toast them myself. Just spread them out on a large cookie sheet and bake at 400 degrees until fragrant and toasted. About 10-15 minutes or so.
