Chicken Salad with Cashews and Apples

What an elegant salad for lunch. You can substitute almonds or walnuts for the cashews, if desired.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup peeled and diced Granny Smith apples
  • 2 Tbsp. rice wine vinegar
  • 3 cups chopped cooked chicken breast
  • 3⁄4 cup finely chopped celery
  • 1⁄2 cup roasted cashew pieces
  • 1⁄8 tsp. celery salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄3 cup sour cream
  • 1⁄3 cup mayonnaise
  • 1 Tbsp. lemon juice


  • Combine the diced apples with the rice wine vinegar in a medium-sized nonreactive mixing bowl; toss to mix. Add the chicken, celery, cashews, celery salt, and pepper; mix to combine.
  • Mix together the sour cream, mayonnaise, and lemon juice in a small nonreactive bowl.
  • Add 3⁄4 of the dressing to the chicken mixture and mix well. Add more dressing, 1 teaspoon at a time, until desired consistency is achieved. Refrigerate until ready to serve.