Recipe: Chicken-Cashew Nut Salad

Cookbook

Chicken-Cashew Nut Salad
on Sourdough Bread

Makes about 5 cups

This method of cooking chicken produces supremely tender, thoroughly cooked meat. To prevent the cashew nuts from getting soggy, add them at the last minute as the recipe suggests.

2 pounds chicken breasts (about 6 medium)
3 stalks celery, trimmed and finely chopped
1/2 large red onion, finely chopped
1 cup low-fat mayonnaise
1/4 cup apple cider or white wine vinegar
1/2 teaspoon ground coriander
1-1/4 cups coarsely chopped toasted and salted cashews
Sliced sourdough bread

Place chicken breasts in a large pot and cover with cold water. Bring to a boil over high heat, stirring occasionally. Boil 1 minute. Remove pot from heat and cover with a tight-fitting lid. Let stand at cool room temperature 3 hours. When chicken is cool enough to handle, separate the meat from the bones, taking care to remove tendons and cartilage as well. Cut chicken into 1/2-inch pieces and place in a large bowl. Add the celery, onion, mayonnaise, vinegar and coriander and mix well. Season with salt and pepper. Just before serving, add the cashews and mix well. Spread on small bread squares or rounds and serve slightly chilled.

Buy the Book!

Girlfriends Get Together
Food, Frolic, and Fun Times!
by Carmen Renee Berry, Tamara Traeder, and Janet Hazen
Wildcat Canyon Press
$19.95/hardcover
Publication: April 2001
Illustrations throughout
ISBN: 1-885171-53-6
Recipe reprinted by permission.