Chicken Cashew Salad

Chicken Cashew Salad

120 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Mary
Recipe by  Mary

“This is a great summer pasta salad for barbeques and more. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews, and crunchy veggies.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.

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Reviews (120)

Rate This Recipe
PFZLADY
36

PFZLADY

Love this recipe. Second time I made it, I toasted the cashews in a 350 degree oven for 10 minutes so they would stay crunchy in the salad.

KARENVG
30

KARENVG

I was striving for a "healthy" recipe but settled on this one. With slight modifications, it was the hit of the office potluck! I don't think celery adds much in taste so I used zuchinni, used real mayo (ugh on Miracle Whip!), added red grapes and left out the green peppers (too many people don't like peppers). My husband and I ate the salad the day I made it and it was only okay. However, after sitting 24 hours, it was truly great. Even though it was sweet, I had no complaints.

DREGINEK
22

DREGINEK

One of my new favorite pasta salad recipes! Very tasty! I also added a 1/2 bell red pepper for some color and I cooked the chicken by frying in a pan with 1 TBLS of butter and lightly seasoning it with lemon pepper. Even my PICKY brother-in-law (age 15) was impressed and helped himself to seconds. Plan to make many times, esspecially this summer!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 499 cal
  • 25%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 53 g
  • 17%
  • Protein
  • 20.6 g
  • 41%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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