From the kitchen of R.E. Hargrave
Fruity Cashew Chicken Salad Sandwiches
The holiday season is a time full of hustle and bustle while we run around for school-hosted seasonal events, office luncheons, and assorted parties. This recipe is a favorite of my family, and while I usually make it with golden raisins, I decided to put a festive twist on it by replacing them with apricots and cranberries.
What I love about this light and tasty salad is that it is easy to throw together, can be made in advance to have on hand for on-the-go meals, or can be a great addition to any potluck buffet. Maybe it'll become a new family favorite for you, too. Enjoy!
What you'll need:
*For consistent texture, prepare ingredients in same size pieces.*
- Approx. 4 cups of cooked chicken; diced. (The pre-cooked rotisserie chicken from the deli department works great for this.)
- 1-2 granny smith apples; peeled and chopped.
- 1 celery stick; diced
- 1 cup dried fruit; chopped. Apricots and cranberries make this colorful and tasty!
- Approx. 2.5 cups cashews, chopped.
- Black pepper to taste; approx. 2-3 teaspoons
- Start with 1 cup of mayonnaise, add more as needed when mixing until desired consistency is reached.
What you'll do:
- As you prepare your ingredients, toss them into a large mixing bowl in layers.
- Once everything is added, stir. If not moist enough, add more mayonnaise.
- Serve on croissants. *If you are making this for a potluck event, you can get the mini-croissants to make these as 'finger sandwiches'.
- Store in airtight container.
Bon appetito!
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