Description
A vibrant cascade of roasted chicken, crisp vegetables, and toasted cashews tossed in a homemade honey mustard dressing. This quick, no-cook salad balances tangy sweetness and creamy texture for a satisfying lunch or picnic.
Ingredients
Avocado oil mayonnaise, ½ cup
Dijon mustard, ¼ cup
Pure honey, 2 tbsp
Dried thyme, ¼ tsp
Garlic powder, ¼ tsp
Cooked chicken, 3 cups, cubed or shredded
Cashews, ¼ cup, chopped
Celery, ⅓ cup, diced
Carrots, ⅓ cup, shredded
Red onion, ¼ cup, diced
Salt, ¼ tsp
to taste
Black pepper, ⅛ tsp
Instructions
Whisk ½ cup avocado oil mayonnaise in a bowl until smooth.
Add ¼ cup Dijon mustard and blend thoroughly.
Incorporate 2 tablespoons pure honey into the mixture.
Add ¼ teaspoon dried thyme, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Mix until fully combined.
In a medium bowl, add 3 cups cooked chicken (cubed or shredded).
Stir in ⅓ cup diced celery, ⅓ cup shredded carrots, and ¼ cup diced red onion.
Fold in ¼ cup chopped cashews.
Pour the honey mustard dressing over the chicken and vegetables. Toss gently until all ingredients are evenly coated.
Notes
Use pre-cooked, cooled chicken for best results
Greek yogurt substitutes mayonnaise for a lighter texture
Maple syrup or brown sugar works well as honey alternatives
Toasting cashews on a baking sheet at 350°F (175°C) for 5 minutes enhances their flavor
- Prep Time: 10
- Category: Dinner
- Method: Tossing
- Cuisine: American fusion
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 15g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg