Chicken Salad With Cashews

The cashews add an extra crunch besides the celery. You can either add them right before serving, or add them when making up the recipe.

• Ready In: 40 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 1  cooked rotisserie chicken
• 2  celery ribs, minced
• 3  green onions, sliced
• 1⁄2 cup  roasted cashew pieces
• 1⁄2 cup mayonnaise
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
•  salt, as needed

Directions

1. Either shred the chicken or cut it into bite-size pieces. Put into a large serving bowl.
2. Add the remaining ingredients and stir to blend.
3. You will probably need to add a lot more mayonnaise, but start with just 1/2 cup so that you don't overdo it. Adjust seasonings.
4. Delicious in a sandwich, stuffed into a tomato, or served on a bed of lettuce. I don't use whole cashews as I find them to be too large. If you want the cashews to soften, add them when making up the chicken salad, and let chill in the fridge for a few hours before serving. If you want the cashews to be hard, stir them into the chicken right before serving. You can also add toasted slivered almonds instead of the cashews.