Cashew Raisin Chicken Salad
Cashew Raisin Chicken Salad
Servings: Serves 4
Ingredients:
1 whole rotisserie chicken from the deli (I get a plain one). Pull it apart and cut the meat into cubes. Toss the skin and the carcass. You’ll end up with about 4 cups of chicken.
½ cup of raisins (or less)
1 cup of cashews. I leave mine whole but you can use pieces to save on budget.
1 cup of mayo (approximate; depends on how creamy you like your chicken salad)
Sea salt and pepper to taste. I use lots of pepper.
½ – 1 tsp of curry powder. This is to your taste, too.
Instructions:
Put all of the ingredients in a bowl and stir. I use plenty of pepper in mine and I always add a whisper of cayenne to dishes like this to give the flavor a little extra sparkle.
Serve on top of salad or toast one piece of a low-carb bread, butter it and serve open-face. Julian’s bakery makes a nice low-carb whole wheat. I don’t eat it often but when I do I feel spoiled.
Enjoy!
Cheers,
Zola
