The first time I had this chicken salad was back when I was preggers with Little Son. My Mother-in-Law made it for me. The original version of it is hers. It calmed every pregnant craving I had! I was in heaven. It was creamy and delightful in all of it’s mayonnaise goodness. I begged her for the recipe and now I make it every single year . . . BUT I make it lighter now.
I have high triglycerides, so I gotta try to eat lighter and I found a way to do it after much trial and error. I use Greek Yogurt instead of mayo. It’s still creamy and delightful AND GUILT FREE.
So here ya go. Now you can be in heaven too.
Light Cashew Chicken Salad
2 apples, diced (fuji is my favorite)
2 cups of red grapes–slice grapes in half if desired
3-4 stalks of celery, diced
2 cups of cooked chicken, diced or shredded–I like to put mine in the crockpot to cook with a little seasoning salt or garlic salt.
Salt and Pepper to taste
1-2 Tablespoons of Seasoning Salt or Garlic Salt
1-2 cups of Greek Yogurt (I use Fage or Chobani)
1 cup dried cranberries
1 cup cashews (other nuts are tasty too, but cashews are the best)
Dice apples first and place in a mixing bowl. Mix in a spoonful or two of the Greek yogurt and coat the apples to keep them from going brown. Then add the grapes, celery, chicken, and cranberries. Mix in the rest of the yogurt. Sprinkle seasoning salt all over and salt and pepper to taste. Continuing to gently blend the ingredients until all pieces are coated with creaminess. Refrigerate for at least 1 hour before serving to let flavor set in. Before serving mix in the CASHEWS. Serve with crackers or with croissants.