Ingredients
- Cooked Chicken Breast, diced: 2 cups
- Celery, diced: 1 cup
- Red Onion, finely chopped: 1/4 cup
- Green Grapes, halved: 1 cup
- Cashews, roasted and salted: 1/2 cup
- Mayonnaise: 1/2 cup
- Plain Greek Yogurt: 1/4 cup
- Lemon Juice: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the diced cooked chicken, diced celery, chopped red onion, and halved green grapes.
- Step 2: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, and lemon juice until smooth.
- Step 3: Pour the dressing over the chicken and vegetable mixture in the large bowl.
- Step 4: Gently fold everything together until the chicken and vegetables are evenly coated with the dressing.
- Step 5: Stir in most of the roasted cashews, reserving a few for topping.
- Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving. Before serving, sprinkle the remaining cashews over the top.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days, but note that the celery may soften over time.
- Reheating isn't recommended for this cold salad; instead, enjoy it straight from the fridge for the best taste and texture.
- Serve this delightful salad on croissants for a fancy lunch or as a lighter dinner option alongside a crisp green salad.
- For extra flavor, toast the cashews yourself for an even nuttier taste and aroma before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American