This salad is a great way to use up any leftover roast or rotisserie chicken. In saying that, I have been known to purchase a rotisserie chicken especially for this salad. I love the freshness the apple and celery play in this dish and then the cashews add a salty crunch. I like to dice the ingredients into quite small, similar-sized chunks so you can get all the ingredients in one mouthful. Take it chilled to your next picnic or serve on a bed of salad greens, alongside some fresh buns for an alfresco lunch or a light summer dinner.
PREP TIME: 15 MINUTES
FREEZING TIME: 0
SERVES: 2-3
INGREDIENTS
2 cups (320g) finely diced cooked chicken
1 red apple, finely diced
1 cup (140g) finely diced celery
1 cup (150g) chopped roasted, salted cashews
1/4-1/2 cup (75g-150g) mayonnaise (or to your liking)
METHOD
Place all the ingredients into a large bowl and mix to combine. Season with salt and pepper to taste.
Transfer to a serving bowl or plate. Cover and chill in the fridge until ready to serve. This is best eaten of the day it is made.
Variations -
Swap apple for grapes
Swap cashews for toasted walnuts
Swap mayonnaise for plain Greek yoghurt and a squeeze of lemon juice for a lighter version, or use half mayonnaise and half yoghurt.
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