Ingredients
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42
-
3
-
3
-
2 1/4
-
3
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Sunny Summer Chicken Salad, This is a wonderful LOW CALORIE CHICKEN SALAD, and an awesome recipe if you like a sweet and salty combo- With the grapes and cashews, mixed with a nice helping of both white and black pepper, it’s got a little bit of a kick The best part is, is that it’s NOT TOO MUCH MAYO!!!! This is WONDERFUL served inside a 1/2 of a cantaloupe(seeds removed) with a croissant on the side YUMMY! You can take bites of the cantaloupe with the salad and it is DIVINE! Enjoy!, Delish! So hot last night, needed something cold for dinner I ate this on whole wheat bread and used canned white meat chicken breast Thanks Megan!
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Steps
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1
Done
|
Grill the Chicken Breasts on Either a Foreman Grill or an Outdoor Grill- Which Is Obviously Better Tasting -- Let Cool Enough to Handle and Start to Rip/Shred Into Smaller Pieces. not Shredded. but I Like the Ripped Up Texture Rather Than 'cubes' of Chicken. It Looks Much More Organic Too. |
|
2
Done
|
Put All of the Ingredients Into a Bowl and Mix -- Except For the Cashews! |
|
3
Done
|
Cashews Are Optional, and Neeeeeed to Be Put on Lastly, to Maintain the Crunchyness They Deserve. So. 1 1/2 Cups Cashews If You Will Be Serving That Day and That Day Only- Can You Mix in -- Otherwise, Just Sprinkle Each Serving With a Tablespoon or 2 Before You Serve. |
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4
Done
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Mix All Together but Save Those Cashews For the Garnish -- If You Put Them on and Mix Them in- They Get Soggy. |
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5
Done
|
Refrigerate at Least 5 Hours- Best If You Can Leave It in the Fridge Overnight to Let the Flavors Mingle. |
