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Chicken Salad with Peaches and Salted Cashews

Chicken Salad with Peaches and Salted Cashews

Try this delicious recipe!

Juicy fresh peaches provide sweet contrast to the crunch of cashews and the spiciness of barbecued chicken. If using the tangy, orangey poppy seed dressing (recipe follows), serve the salad on a bed of soft-leafed lettuce. If you prefer the curried honey-lime dressing (recipe follows), tuck the salad into warm naan or pita bread.

2 large ripe peaches or nectarines
3 to 4 cups (750 mL to 1 L) shredded or diced cold barbecued chicken, coarsely chopped
1/2 cup (125 mL) salted cashews, coarsely chopped
2 to 3 green onions, thinly sliced
1 head Boston or other soft-leafed lettuce

  1. Half-fill a medium saucepan with water and bring to a boil. Drop in peaches for 30 seconds, then remove and rinse under cold running water. Peel and dice peaches; discard peel and pits. (Note: nectarines do not have to be peeled.)
  2. Combine peaches, chicken, cashews and green onions in mixing bowl. Add dressing and toss until coated. Line serving plates with lettuce. Heap chicken mixture in centre of plate; garnish with additional poppy seeds and green onion slices. Serve right away.

Poppy Seed Dressing
1 orange
1/2 cup (125 mL) sour cream
1 tbsp (15 mL) liquid honey
2 tsp (10 mL) poppy seeds
1/2 tsp (2 mL) salt
Freshly ground black pepper

  1. To make poppy seed dressing, finely grate 1/2 tsp (2 mL) orange zest and squeeze 3 tbsp (45 mL) juice. Stir into sour cream along with honey, poppy seeds, salt and pepper. Set aside.

Makes 4 servings

Curried Honey-Lime Dressing
1 lime
1/2 cup (125 mL) plain yogurt or sour cream
1 tbsp (15 mL) liquid honey
1/2 tsp (2 mL) finely grated fresh ginger
1/2 tsp (2 mL) curry powder
1/2 tsp (2 mL) salt
1 small clove garlic, minced

  1. Finely grate peel from lime and squeeze 1 tbsp (15 mL) juice. Stir zest and juice into yogurt with remaining ingredients. Toss with chicken salad. Salad can also be served as a sandwich, piled into warm naan or pita bread.
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