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Cashew Chicken Salad on Sourdough
Chopped cooked chicken combined with onion, celery, chives and cashews is combined with a homemade cilantro mayonnaise and used on sourdough bread and as a stuffing for fresh vegetables.
Ingredients
- 2 lbs. chicken breasts and thighs
- 1/2 red onion, minced
- 3/4 cup celery, small uniform chop
- 2 Tbsp chives, chopped
- 1/2 cup cashews, small chop
- 4 Red/Yellow Roma tomatoes
- 1 large English cucumber
- As Needed-Salt/Pepper
- As Needed-Black Sesame seeds
- Cilantro Mayonnaise:
- 3 Tbsp pasteurized egg yolks
- 2 cups vegetable oil
- 2 tsp lemon juice
- 2 tsp red wine vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 2 Tbsp cilantro minced
- 12 slices of sourdough bread
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Method
Preheat oven to 400 degrees. Arrange chicken on a sheet pan, and season with salt and pepper. Bake chicken until it reaches the internal temperature of 165 degrees. Remove chicken and cool. While chicken is baking, cut the tops of the tomatoes off and with a melon baller scoop out the seeds and pulp. For the cucumber, cut into pieces about 1 1/2-inches in height; hollow out to create a center chamber. To prepare mayonnaise, in a blender blend egg yolks until light and creamy yellow. Slowly blend oil in a steady stream. Add sugar, salt, cayenne, lemon juice, and vinegar. Pulse, then add cilantro. Blend until light green in color. Shred chicken, then chop into small pieces. Put in large bowl. Add onion, chives, cashews & celery; begin to add mayonnaise until desired consistency is reached. Season to taste with salt and pepper. Place a healthy scoop of salad on bread. Fill tomatoes and cucumbers. Sprinkle with black sesame seeds. Serve.
Notes:
Number of Servings: 6
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