Cashew Pea Salad

Name: Cashew Pea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: 2-3 Cups Cooked Chicken; 1/2 pound Cooked Bacon; 1-2 Head Romaine, or leaf lettuce; ½ pkg grape tomatoes cut in half; 5 ribs celery chopped; 2 cups cashews; 10 oz package frozen peas; 2 green onions chopped optional; ¾ cup olive oil; ¼ cup red wine vinegar; 1 clove minced garlic; 3 tsp dijon mustard; 1 tsp worsteshire sauce; 1 tsp lemon juice; ½ cup sour cream; ¼ tsp salt; ¼ tsp pepper

by The Everyday Farmhouse

10 Servings

30 min

Cashew Pea Salad is an excellent summer dinner. Light and refreshing, but with enough protein to satisfy. I don't know about you, but I don't want to spend hours in the kitchen during the hot summer months. My whole family seems to crave light and fresh meals anyway. A heavy meal just doesn't appeal to anyone when it's hot. This meal is perfect for those evenings when it's hot, but you still need to feed everyone. It comes together quickly, especially if you have some leftover chicken to use!

I love salads! Like really–I could eat salad everyday! This salad has been eaten for breakfast…by me. Cold and crisp foods are my jam. This salad is delicious and it even pleases my children! Ok, that’s kind of a lie. My two teenage boys told me they tolerated the lettuce in order to eat the bacon and cashews. But whatever! It was food, so they ate it.I know making your own salad dressing sounds like a lot of work, and the list of ingredients looks long. However, it is super easy! My 12 year old whipped this up while I cut the veggies. The peas go in the salad frozen, and by the time you eat it, they will be thawed and perfect!

Cashew Pea Salad

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Recipe details

Yield 10 Servings
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Ingredients

For the Salad

2-3 Cups Cooked Chicken
1/2 pound Cooked Bacon
1-2 Head Romaine, or leaf lettuce
½ pkg grape tomatoes cut in half
5 ribs celery chopped
2 cups cashews
10 oz package frozen peas
2 green onions chopped optional

For the Dressing

¾ cup olive oil
¼ cup red wine vinegar
1 clove minced garlic
3 tsp dijon mustard
1 tsp worsteshire sauce
1 tsp lemon juice
½ cup sour cream
¼ tsp salt
¼ tsp pepper

Instructions

For the Salad

For the chicken, I never have cuts. I only have whole chickens in my freezer. I cook one in the Instant Pot, and then debone it. I load this salad pretty heavily with chicken, but that is just our preference. You could substitute grilled chicken breasts, or leftover rotisserie chicken. Fry your bacon and let it cool. Next, simply put all of your veggies in a large bowl. Add in the chicken. Pour the dressing over the salad and toss with tongs. Top with bacon and cashews and give your salad another turn or two with the tongs. Serve and enjoy!

For the Dressing

Mix all ingredients in a bowl with a whisk. Or you could use a blender.

Comments

Tcooper9 on Jan 26, 2021
- 1 tsp worsteshire sauce
Is listed twice in the recipe. 🍾
1 Reply
- The Everyday Farmhouse on Jan 26, 2021
  
  Yes, I'm sorry I missed that, one of those should have been lemon juice! I fixed it!
  
  Like
Amy on Jan 26, 2021

It looks delicious! There is a lemon in the picture, however, the directions do not include any instructions for using a lemon.

1 Reply
- The Everyday Farmhouse on Jan 26, 2021
  
  You are so good! Yes, there should have been 1tsp lemon juice, but the Worcestershire was listed twice instead! I fixed it! Thank you for the heads up!
  
  Like

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