a chicken salad with cashews, ranch dressing, and avocado. best served with a pretzel bread.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound diced cooked chicken breast meat
- ½ cup chopped cashews
- ½ medium avocado, diced
- 2 ½ tablespoons light ranch dressing
- 2 ½ tablespoons minced fresh dill
- salt and ground black pepper to taste
Instructions
- Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 278 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve prepared this recipe twice. Once with leftover simple poached chicken breast and another time with leftover grilled & seasoned chicken breast. I used packaged sliced almonds with the grilled chicken and home toasted/seasoned pecan halves with the poached chicken (I don’t care for cashews). Served with brioche buns for the grilled chicken and sliced bakery multi-grain bread for the poached chicken. Oh, and I don’t use lite dressing. I use either homemade ranch dressing or bottled dressing from that “Ranch”. We enjoyed the recipes both times. It was different each time because of the chicken preparation, the bread used, and the nuts. Thanks for a great recipe!
It very interesting
The comment by “all recipes member” is in error. READ the ingredients and you will see it says 1 pound of COOKED chicken. By the way it was delicious!
This chicken salad tastes fresh and delicious. A nice change of flavors from other chicken salad recipes. I would highly recommend to anyone who enjoys dill.
*My rating is based on the recipe given. Not what I altered to make it better for me. Pro: Super easy to make and can make enough for a few sandwiches. Con: This is a combination of very bland/subtle/soft flavoring ingredients. This is a good base to start off with, but you’ll want to add more ingredients to make it better. I added celery and a dab of sweet dressing, poppy seed, to give it a bit if a boost in texture and flavor. I will most likely try other combinations to this recipe, as I said, this is a good base to start off with.
This was incredibly easy to make and delicious. I used pre-cooked shredded chicken breast. I also added chopped radish, celery, and green onion. Next time I will add a little extra salt. We loved the mild ranch taste ….. so much better than mayonnaise. We have eaten it on gluten free ciabatta and also in lettuce wraps. It would also be tasty in a spinach tortilla wrap. Definitely will make again. Makes for an easy weeknight meal. Left-overs keep well for delicious lunch on day 2.
Terrific
There’s no seasoning on the chicken? diced chicken breast is really really bland and tasteless, and dare i say it, almost nasty. I made this first as the instructions say to and was not a fan. I almost gave it 1 star except the dill gave it a little extra flavor over bland light ranch and unseasoned chicken. What i changed – SEASON THE CHICKEN I diced up a chicken breast, added a drizzle of olive oil, some powdered ginseng, salt, and pepper in a bowl and tossed it all to coat the chick then cooked it. Then I used regular ranch for more flavor, the rest of hte listed ingredients, and tossed that all together. Then sprinkled salad toppings on (sunflower seeds and bacon bits are what i like) and made this a 4 or 5 star dish.
So good! I want to eat it by the spoon!! Serve it on the pretzel buns. It changes it all