Chicken Salad

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Would you like to add a little crunch to your lunchtime salad? Then let Chef Kate Honeyman show you how to make a Chicken Salad with Cashews and Apples.

INGREDIENTS:
1/2 cup peeled and diced Granny Smith apples (about 1/4-inch dice)
2 tbsp rice wine vinegar
3 cups shredded, cooked chicken meat
3/4 cup finely chopped celery
1/2 cup roasted cashew pieces
pinch celery salt
freshly ground black pepper
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp lemon juice

TOOLS:
medium-sized non-reactive mixing bowl
small non-reactive bowl

REMEMBER THAT IT’S IMPORTANT TO ALWAYS COOK UNDER ADULT SUPERVISION. SOMETIMES WE USE OBJECTS THAT COULD BE HARMFUL, LIKE A KNIFE, SO DON’T EVER ATTEMPT TO DO THESE RECIPES ALONE.

Combine the diced apples with the rice wine vinegar in a medium-sized non-reactive mixing bowl; toss to mix.
Add the chicken, celery, cashews, celery salt, and pepper; mix to combine.
Mix together the sour cream, mayonnaise, and lemon juice in a small non-reactive bowl.
Add 3/4 of the dressing to the chicken mixture and mix well.
If needed, add more dressing, 1 teaspoon at a time, until desired consistency is achieved. Taste and adjust seasoning as needed. Refrigerate until ready to serve. Garnish with extra roasted cashew pieces.