Dilled Chicken Salad with Cashews on Croissants

Jennifer Helton

By
@jennipaint

I have fine-tuned this for 2 decades and have served it for a crowd at Realtor luncheons with rave reviews. I was inspired years ago by the chicken salad at one of my favorite restaurants in Lincoln, Nebraska -- "Kay's" in the Piedmont Shopping Center (Terms of Endearment filmed there) and I'm afraid it is now closed.


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Comments:

Serves:

4 - 6

Prep:

1 Hr

Cook:

1 Hr

Method:

Blend

Ingredients

1 1/2 lb
chicken breast meat (about 3 large breasts)
1/3 c
mayonnaise
1/3 c
plain yogurt
1/4 tsp
salt
1/2 tsp
garlic powder
2 Tbsp
dill weed (dried is fine)
2 Tbsp
finely minced shallots
cashew halves, salted
lettuce leaves
croissants sandwich rolls

Directions Step-By-Step

1
Bring a large saucepan of water to boil and add 1/2 t. salt. Add the chicken breasts and boil for 5 minutes until cooked through. Cut into large 2 to 3 inch chunks and let cool.
2
In the meantime, mix mayonnaise and plain yogurt together. Add salt, garlic powder, chopped shallots, and dill weed. Let blend together for a few minutes.
3
Once the chicken chunks are cool to touch, start shredding them into small strips -- NO CHUNKS! I am serious -- the shredded chicken gives this salad a wonderful texture. It will take some time, but it's worth it.
4
Stir shredded chicken into the mayonnaise mixture and fold until completely blended. It's best served a few hours later (to blend flavors), but you can serve immediately if you wish.
5
Cut croissant rolls almost in half, place several leaves of lettuce on the bottom, top with chicken salad and sprinkle with cashews. Yum!!

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Chicken
Regional Style: American