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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.

  1. Combine the diced apples with the rice wine vinegar in a medium-sized non-reactive mixing bowl; toss to mix.
  2. Add the chicken, celery, cashews, celery salt, and pepper; mix to combine.
  3. Mix together the sour cream, mayonnaise, and lemon juice in a small non-reactive bowl.
  4. Add 3/4 of the dressing to the chicken mixture and mix well.
  5. 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.


Rate This Activity

Reviews

Wow! Great work chef Kate!

Janelle, 14, Milpitas CA

Man, that chicken looks good ^^

Amie, 12, Vancouver BC

i love food

Kaila, 7, Yorktown VA

i love this because u can watch them cook plus u can take notes on it.

Laticia, 11, Davenport IA

I love whatever she prepares

Jaime, 30,

this salad was so good!!!!

Yvonne, 12, CA

SO YUMMY I AM GIVING IT A GOOD REVIEW

Emma, 7, San Francisco CA

i like to print this out

Kendra, 9, Jersey City NJ


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