By Julesong on June 03, 2002
Photo by - Carla -
Photo by - Carla -
"I love basil and chicken together, and chicken and cashew together, so it was natural to put it *all* together into this tasty sandwich filling!"
Serving Size: 1 (87 g)
Servings Per Recipe: 4
"This salad perked my taste buds up. The ingredients are unusual for me but actually went together just fine. I used left-over chicken breast and brown rice. I made it in the evening and let it refrigerate overnight. I made croissant sandwiches with it which was a very good idea. Thanks Julesong."
"Very yummy. I made some changes just to avoid a trip to the store. The turkey was leftover smoked, the rice was half brown/half wild, I used 2 Tbls. minced fresh onion, and I only had Miracle Whip. The rest stayed as written. What a wonderful treat. The combination of flavors just gets better the longer it refrigerates. I'll be making this often. "
"I have made this several times. The flavors blend so well together. The second time I made it I added a teaspoon of white wine vinegar. My family is not big on any dish made with rice, so the last time I made this I used half a package of bow-tie pasta which they really seemed to like. I for sure will be making this salad again. Thanks Julesong!"
"Wonderful blend of flavors! I was out of cashews so I toasted some almonds and it worked fine...will try it with cashews another time. My husband wasn't really in the mood for salad but after one bite he was very pleased and said "this one's a keeper". For our taste, we may cut back the basil just a bit. Thanks for a great recipe."
"Jules, this recipe was delicious! I didn't have any "leftovers" on hand so I sautéed a few chicken breasts with a bit of olive oil and basil blended together and replaced the dried onion flakes with finely minced red onion. I served this salad on a bed of red and green Lollo Rosso lettuce garnished with whole red grapes, minced red onions, chopped cashews, and finely minced feta. It was just the right combination of salty, sweet and crunchy! Thank you for posting - I hope you enjoy the pictures as much as I enjoyed making (and eating) them. :)"