Cashew Chicken Salad

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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 0.0%
  • Fat: 5.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.7g
  • Carbohydrate: 8.1g
  • Fiber: 0.5g
  • Cholesterol: 43mg
  • Iron: 0.8mg
  • Sodium: 125mg
  • Calcium: 33mg


  • 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. 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

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