Ingredients
- Cooked Chicken Breast: 2 cups, shredded or diced
- Celery: 1 cup, finely diced
- Red Onion: 1/2 cup, finely diced
- Dried Cranberries: 1/2 cup
- Cashews: 1/2 cup, roughly chopped
- Mayonnaise: 1/2 cup
- Dijon Mustard: 1 tablespoon
- Honey: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the shredded or diced cooked chicken, diced celery, and diced red onion.
- Step 2: Add the dried cranberries and chopped cashews to the bowl.
- Step 3: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and honey until well combined.
- Step 4: Pour the mayonnaise mixture over the chicken and vegetable mixture.
- Step 5: Gently stir everything together until all ingredients are evenly coated.
- Step 6: Serve immediately or chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- To prevent sogginess, store leftover salad in an airtight container for up to 3 days, but the cashews will lose some crunch.
- This salad is best served cold, so reheating isn't recommended; just give it a good stir if it's been sitting in the fridge.
- Try serving this delightful salad on a bed of crisp lettuce or in croissant sandwiches for an elegant lunch.
- For an extra layer of flavor, lightly toast the cashews before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American