Cashew Avocado Chicken Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cooked and shredded chicken breast, diced avocado, chopped cashews, and sliced green onions.
• STEP 2.In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the chicken mixture and gently toss until everything is well coated.
• STEP 4.Serve the Cashew Avocado Chicken Salad on its own, on a bed of greens, or in a sandwich.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To cook the chicken breast, you can either poach it, bake it, or use leftover cooked chicken.
• For added flavor, you can add some chopped fresh herbs like cilantro or parsley to the salad.
• If you prefer a creamier dressing, you can add more mayonnaise or Greek yogurt.
• For a lighter version, you can use a combination of mayonnaise and Greek yogurt in the dressing.
• To prevent the avocado from browning, you can toss it with a little lemon or lime juice before adding it to the salad.

Storage and Serving

• This Cashew Avocado Chicken Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve it chilled or at room temperature.
• Enjoy it on its own, on a bed of greens, or as a filling for sandwiches or wraps.