RECIPE FROM "SANDY'S
Creamy Cashew Chicken Salad
(From: "A Taste of Home Magazine", April-May, 2001)
4 cups cubed cooked chicken
1 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped orange bell pepper
1 jar (2 ounces) diced pimientos, drained
1/2 cup mayonnaise (I use Hellmann's)
1/3 cup whipping cream
1/4 cup sour cream
3 tablespoons thinly sliced green onions
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar or cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup salted cashews
Leaf lettuce nd additional cashews (optional)
In a large bowl, combine the chicken, celery, green and orange pepper, and pimientos; set aside.
In a blender, combine the next 10 ingredients; cover and process until well blended. Pour over chicken mixture and toss to coat. Cover and refrigerate until serving.
Fold in cashews. Serve in a lettuce-lined bowl and garnish with additional cashews if desired.
Yield: 6 servings