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Cashew Chicken Salad

Oxmoor House
Yield 6 servings (serving size: 1/2 cup)
If you have extra cooked chicken on hand, then make this salad, which tosses together in 6 minutes. Mix cashews into the salad, crush and sprinkle them on top, or simply omit them if you'd like. Serve it in a sandwich or simply with whole-grain crackers.


  • 1/4 cup vanilla or plain fat-free yogurt
  • 3 tablespoons light mayonnaise
  • 1/4 teaspoon curry powder
  • 2 cups shredded cooked chicken breast
  • 1 cup sliced red seedless grapes
  • 1/3 cup chopped celery
  • 2 tablespoons chopped salted dry-roasted cashews
  • 1 tablespoon finely chopped green onions

Nutrition Information

  • calories 146
  • caloriesfromfat 0.0 %
  • fat 5.5 g
  • satfat 1.1 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 15.7 g
  • carbohydrate 8.1 g
  • fiber 0.5 g
  • cholesterol 43 mg
  • iron 0.8 mg
  • sodium 125 mg
  • calcium 33 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl, stirring with a spoon. Add chicken and remaining ingredients, stirring well to coat. Cover and chill before serving.


  3. Young Chefs can:

  4. Measure chopped celery and shredded chicken

  5. Add celery, chicken, and grapes


  7. Older Chefs can:

  8. Help slice grapes with dinner knife

  9. Stir ingredients together

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit