Chicken Salad With Cashews And Grapes

This recipe has saved us a number of times on busy volleyball and debate weekends. It’s also favorite at family picnics. Easy to double and triple, it became a must-have in the cooler.  The salad is fantastic on greens, in a sandwich, with cracker or pita.  I like to roast the chicken myself, and then will save the carcass and bones to make stocks later.  If you don’t have time to roast your own, pick up an organic chicken from your local coop. If I am serving to those who have nut allergies, I simply leave them out or separate the salad into two bowls and add cashews to 1/2 of the salad.

Servings: 6 Prep Time: 15 mins

Ingredients

• 2 cups cooked chicken, shredded or diced

• 1 cup celery, chopped

• 1 cup grapes, chopped

• 1/2-1 cup olive oil mayonnaise

• salt and pepper to taste

• 1/4 cup chives, chopped optional

Instructions

In a medium bowl, combine all ingredients until thoroughly. Adjust your seasoning and add more mayonnaise if the salad seems a little too dry.

Recipe Notes

Energetics: Warms, nourishes Blood, builds Qi and strengthens the body.

Season: Spring, Summer & Autumn