Cashew Chicken Salad

Cashew Chicken Salad Recipe
Oxmoor House
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.


6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.


Young Chefs can:

Measure chopped celery and shredded chicken

Add celery, chicken, and grapes


Older Chefs can:

Help slice grapes with dinner knife

Stir ingredients together


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

Elaine Magee,

Oxmoor House

August 2011
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