Kim's Kitchen

Chicken Salad

• 3 Cans Premium Chicken Breast Chunks (12.5oz each) or 3 C. Diced Chicken
• 1 1/2 C. Diced Celery
• 2 C. Sliced Seedless Grapes
• 1 1/3 C. Mayo
• 1/4 tsp. Celery Seed
• 3/4-1 C. Salted Cashews

If using canned chicken, drain it, rough chop it and put into a bowl. If using fresh cooked chicken chop and put in bowl. (I do this after Thanksgiving with leftover turkey too and it's awesome!) Stir in Celery, Grapes, Mayo and Celery Seed. Mix well.

Fold in Cashews. Cover & refrigerate.

Our favorite way to serve is heaped on a croissant, but you can eat this on any type of bread, crackers or even in lettuce wraps.

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