Best Cashew Chicken Salad Recipes

CASHEW-CHICKEN ROTINI SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

CASHEW-CURRY CHICKEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

EASY CHICKEN CASHEW SALAD

Steps:

• Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread.

CASHEW CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine chicken, cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Stir into chicken mixture. Serve on rolls, with lettuce if desired.

CHICKEN CASHEW SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

SUMMER CASHEW CHICKEN GRAPE PASTA SALAD

Steps:

• Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
• While the pasta is boiling, wash and halve the grapes.
• Dice the cooked chicken into bite sized pieces.
• In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
• Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
• If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
• This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
• Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
• Sit back and enjoy your sweat free cold summer salad!

GINGER-CASHEW CHICKEN SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

CASHEW CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Mix pasta with chicken, green pepper, and green onions in a large bowl.
• Mix mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well blended. Pour dressing over the pasta mixture and stir well to coat.
• Cover and refrigerate until flavors are combined and dressing is thickened, 8 hours to overnight. Stir in cashews just before serving, or no more than 2 hours ahead.

CHICKEN, CRAISIN, AND CASHEW BOW-TIE PASTA SALAD

Steps:

• In a large bowl mix all salad ingredients together, except cashews and Craisins.
• Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
• Let this mixture marinate in the fridge for 12-24 hours.
• Mix in cashews and Craisins just before serving. Serve cold.
• *Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.

CASHEW CHICKEN SALAD WITH GRAPES

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
• Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
• Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
• Refrigerate for at least 1 hour before serving.

CASHEW AND CHICKEN SALAD SANDWICHES

Steps:

• Combine all ingredients except bread, and mix well. Refrigerate to blend flavors, if desired, for several hours or up to a day. Spread equally on 2 slices of bread; top with 2 remaining slices, and serve.

CASHEW AVOCADO CHICKEN SALAD

Steps:

• In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
• Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD

Steps:

• Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
• Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
• Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
• Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

CREAMY CASHEW CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, green pepper and pimientos; set aside. , In a blender, combine the next 10 ingredients; cover and process until well blended. Pour over chicken mixture; toss to coat. Cover and refrigerate until serving., Just before serving fold in cashews. Serve in a lettuce-lined bowl if desired. Sprinkle with additional cashews if desired.

CASHEW CHICKEN SALAD WITH MANDARIN ORANGES

Steps:

• Combine first 6 ingredients, stirring well with a whisk.
• Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.

CASHEW, GRAPE AND CHICKEN SALAD

Steps:

• In a mixing bowl, whisk together first five ingredients until well combined. Add remaining ingredients and toss to combine.

CHICKEN, CASHEW, AND GRAPE SALAD

Steps:

• Marinate chicken overnight in marinade ingredients.
• Drain the juices off the chicken and then add mayonnaise, celery, grapes,cashews and seasoned salt.
• Mix well and refrigerate until ready to serve.

CASHEW CHICKEN SALAD

Steps:

• Mix everything together in a large bowl.
• Chill until ready to serve.

CHICKEN CASHEW PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and cool.
• Mix green onions, chicken, grapes, salad dressing and cashews in large bowl. Add pasta and stir just to blend. Add more salad dressing if desired.
• Chill and Enjoy.

PINEAPPLE, CASHEW, GRAPES, AND CHICKEN SALAD

Steps:

• 1. Start with a pineapple the largest you can find. The one I found in Utah was pretty small.
• 2. Slice a pineapple in half. Cut out all the insides of the pineapple.
• 3. Take a bowl and put mayonaise, lemon juice, and sour cream and mix together. Put in the seasonings a dash of tabasco sauce optional.
• 4. Use1 1/2 cups of chicken or turkey and place in the bowl with mayonaise. Add the fruit, nuts, mandarins, and coconut. Mix together your done!