Cashew Chicken Salad Recipe

Name: Cashew Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHREDDED CHICKEN:; 2 pounds Boneless, Skinless Chicken Breast (or Use Pre-cooked Deli Chicken Shredded To Make 3 Cups); 1/2 Tablespoons Seasoned Salt (omit If Using Deli Chicken); 1/4 teaspoons Garlic Powder (omit If Using Deli Chicken); 1/4 teaspoons Onion Powder (omit If Using Deli Chicken); FOR THE CHICKEN SALAD:; 1-1/4 cup Light Or Regular Mayonnaise; 3/4 teaspoons Onion Powder; 1/4-1/2 Teaspoon Garlic Powder; 1/2 teaspoons Seasoned Salt; 1 To 2 Ribs Celery, Chopped; 1/2 cups Cashew (halves)

Servings: persons

FOR THE SHREDDED CHICKEN:
2 pounds Boneless, Skinless Chicken Breast (or Use Pre-cooked Deli Chicken Shredded To Make 3 Cups)
1/2 Tablespoons Seasoned Salt (omit If Using Deli Chicken)
1/4 teaspoons Garlic Powder (omit If Using Deli Chicken)
1/4 teaspoons Onion Powder (omit If Using Deli Chicken)
FOR THE CHICKEN SALAD:
1-1/4 cup Light Or Regular Mayonnaise
3/4 teaspoons Onion Powder
1/4-1/2 Teaspoon Garlic Powder
1/2 teaspoons Seasoned Salt
1 To 2 Ribs Celery, Chopped
1/2 cups Cashew (halves)

1
To make your own shredded chicken:
2
Preheat oven to 375u00b0F. Spray a baking dish (one that can accommodate the chicken breasts without crowding or overlapping) with nonstick spray.
3
Mix seasoned salt, garlic powder, and onion powder. Sprinkle evenly over chicken breasts. Cover dish with foil and bake 20-30 minutes. Time depends on the thickness of your chicken-always check with an instant-read thermometer.
4
Remove from oven and let rest, covered, 10 minutes. When chicken is cool enough to handle, place it in a deep bowl and use 2 forks to shred it, or slice it and put it in a food processor bowl. Pulse 1-3 times to shred.
5
Let chicken cool in the refrigerator 30 minutes.
6
If using deli chicken:
7
Remove all skin and bones from chicken. Shred chicken in a deep bowl using two forks (since you're pulling it apart as your de-boning it you can probably shred it pretty easily with just forks). Measure out three cups. Refrigerate 30 minutes.
8
For the chicken salad:
9
In a large bowl, mix mayonnaise, onion powder, garlic powder, and seasoned salt. Stir in cooled chicken.
10
Mix in celery and cashews.
11
Serve on sandwiches or with crackers. Store tightly covered in refrigerator up to 3 days.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SHREDDED CHICKEN:, 2 pounds Boneless, Skinless Chicken Breast (or Use Pre-cooked Deli Chicken Shredded To Make 3 Cups), 1/2 Tablespoons Seasoned Salt (omit If Using Deli Chicken), 1/4 teaspoons Garlic Powder (omit If Using Deli Chicken), and more.

Yes, Cashew Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cashew Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions