Julie's Favorite Cashew Chicken Salad Sandwich
"Yum!!! This makes one very, very tasty sandwich. It's my favorite sandwich, and was featured in a column about cooking for one in a New York newspaper a few years ago; being interviewed for the article was fun! :) Serve on various breads or over greens."
photo by Pellerin
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 1 cup chopped cooked chicken breast
- 1 tablespoon grapes, sliced thin
- 1 tablespoon crumbled feta cheese
- 1 teaspoon chopped celery
- 1⁄2 teaspoon dried onion flakes
- 1⁄4 cup cashews, pieces
- 1⁄2 teaspoon chopped parsley
- salt and pepper (to taste)
- 1⁄4 cup mayonnaise
directions
- Combine all ingredients and serve on a fresh roll, croissant, in pita bread, or on greens.
- Enjoy! :).
Questions & Replies
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Reviews
-
The best chicken salad sandwich ever. I used a rotisserie chicken that I bought from the supermarket and ended up putting it all on a croissant sandwich. Wonderful! -
I made this for a light sunday lunch and it turned out really good! I substituted cashews for sliced almonds and it was delicious. I would probably use a little less mayo next time. But loved the recipe! Thanks for sharing! -
Great with crusty bread on a hot summer day!
-
Terrific, Jule! I would never have thought to add the feta! Wasn't sure how much salt/pepper to add (due to salt in nuts and cheese), so I went easy and let it chill overnight. Glad I did! Doubled the recipe, and increased both the grapes and cashews by 2x. Next time, I may add some curry. YUMM-O!
Tweaks
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I made this for a light sunday lunch and it turned out really good! I substituted cashews for sliced almonds and it was delicious. I would probably use a little less mayo next time. But loved the recipe! Thanks for sharing!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
