Chicken Salad

Chicken Salad

Chicken Salad



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.


Posted on

July 22, 2015