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