Hot Cashew Chicken Salad Food

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

CHICKEN CASHEW SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

CREAMY CASHEW CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, green pepper and pimientos; set aside. , In a blender, combine the next 10 ingredients; cover and process until well blended. Pour over chicken mixture; toss to coat. Cover and refrigerate until serving., Just before serving fold in cashews. Serve in a lettuce-lined bowl if desired. Sprinkle with additional cashews if desired.

HOT CHICKEN SALAD I

Steps:

• Preheat oven to 325 degrees F ( 165 degrees ).
• Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
• Bake in preheated oven for 45 minutes to 1 hour, until heated through.

CASHEW CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine chicken, cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Stir into chicken mixture. Serve on rolls, with lettuce if desired.

CASHEW CHICKEN SALAD

Steps:

• Mix everything together in a large bowl.
• Chill until ready to serve.

HOT CASHEW CHICKEN SALAD

Steps:

• In a large salad bowl, combine lettuce, spinach, and oranges.
• In a small bowl, combine soy sauce, honey, ginger, and 3 Tbsp water, Set sauce aside.
• In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until barely opaque throughout, about 5 minutes. Add scallions and garlic and cook one minute longer. Add sauce and cook, tossing, for 30 seconds.
• Pour chicken and sauce over greens and oranges and toss. Sprinkle cashews on top.

EASY CHICKEN CASHEW SALAD

Steps:

• Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread.

JULIE'S FAVORITE CASHEW CHICKEN SALAD SANDWICH

Steps:

• Combine all ingredients and serve on a fresh roll, croissant, in pita bread, or on greens.
• Enjoy! :).

CASHEW AND CHICKEN SALAD SANDWICHES

Steps:

• Combine all ingredients except bread, and mix well. Refrigerate to blend flavors, if desired, for several hours or up to a day. Spread equally on 2 slices of bread; top with 2 remaining slices, and serve.

CRISPY HOT CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

BASIL CASHEW CHICKEN SALAD

Steps:

• Combine all ingredients; the filling tastes even better when it's had a chance to chill thoroughly, but often I eat it right away.
• Goes well on croissant or in a pita.
• Makes about 4 servings.

CASHEW CHICKEN SALAD WITH GRAPES

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
• Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
• Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
• Refrigerate for at least 1 hour before serving.

GINGER-CASHEW CHICKEN SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.