Dilled Chicken Salad with Cashews on Croissants

Jennifer Helton


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.

★★★★★ 2 votes
4 - 6
1 Hr
1 Hr


1 1/2 lb
chicken breast meat (about 3 large breasts)
1/3 c
1/3 c
plain yogurt
1/4 tsp
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


1Bring 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.
2In the meantime, mix mayonnaise and plain yogurt together. Add salt, garlic powder, chopped shallots, and dill weed. Let blend together for a few minutes.
3Once 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.
4Stir 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.
5Cut croissant rolls almost in half, place several leaves of lettuce on the bottom, top with chicken salad and sprinkle with cashews. Yum!!

About Dilled Chicken Salad with Cashews on Croissants

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