- 1 cup [250 mL] mayonnaise
- 3/4 cup [190 mL] sour cream
- 1 1/2 tablespoons [22.5 mL] freshly squeezed lemon juice
- 1 teaspoon [5 mL] salt
- 3 [6-ounce / 170-g each] chicken whites, grilled onto hot barbecue rack until no longer pink inside, cooled then diced
- 2 cups [500 mL] celery dices
- 1 cup [250 mL] cashew nut halves
- Lettuce leaves, to serve
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- Into a large bowl, mix together mayonnaise, sour cream, lemon juice and salt.
- Add grilled chicken dices, celery dices and cashew nut halves.
- Delicately stir in mayonnaise mixture, until well coated.
- Serve chicken salad onto individual plates, already garnished with lettuce leaves.
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