My Favorite Chicken Salad (Edit recipe)

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I think the first time I made this chicken salad was about 30 years ago. We were going to see Shakespeare in the Park and I needed to bring a tasty dish. The recipe has stayed basically the same since 1997. We still love it, hope you do too.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 4

Ingredients

2 Pasture-raised Chicken Breasts - US Wellness Meats, Small Dice
1 Celery, small dice
.33 cup Red Onion, small dice
1 Green Onion (Scallion), small slice
.5 cup Avocado Oil Mayonnaise
.25 tsp Sea Salt
.25 tsp Black Pepper
.25 tsp Paprika
.33 cup Cashews, Roasted and Salted, small chop

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the chicken. You can boil it and pull it apart or you can roast it and cut it up in small bites. Either way it is delicious.
Add chicken to a bowl. Add remaining ingredients and stir until everything is combined.
Eat as it is, or serve with crackers or on sourdough bread. I love it with fresh avocado diced on top served on GF crackers.

Notes

You can use other nuts but there is something about cashews that take it to the next level. However I have used pistachios and macadamia nuts which are both yummy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	323
Fat:	33 g
Carbohydrates:	8 g
Protein:	4 g
Cholesterol:	30 g
Sodium:	435 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.