2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 apple, finely diced
¼ cup finely chopped red onion
¼ cup finely chopped green onions
½ to 1 cup Irene’s Mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.
Options: For a slightly different recipe, change the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. Serve immediately or cover and store in refrigerator for up to 24 hours.