Chicken Macaroni Salad with Cashew Nuts

There are food items that are very flexible in terms of consumption (i.e. those that can be eaten in various meal occasions). One good example of which is salad. It can be served either as an appetizer, a dessert, a snack or even a meal. With its flexibility, also comes a great deal of variety. There are those that are considered light and healthy. At the same time there are those that will suffice as a complete meal due to the high calorie content. The featured recipe below fits into the later. Macaroni salad can be regarded as one of the standard salads in Philippine Cuisine. It's typically found on the dining table during special occasions. In our household, we need not wait for any particular occasion to enjoy ample servings of it. Especially so when there are adorable requests from family members that calls to be granted.
Personally, I have developed a liking for this kind of salad. I pretty much grew up with it. Anyhow, what's not to be liked about it? Every dollop of this mixture renders a creamy, rich, sweet-savoury taste. The union of the different flavors from fresh spices, vegetables and fruits gives a mellow-luscious bite. To give it a twist, I added some cashew nuts. Apart from the nutty taste, it also adds another dimension to the texture of the dish. I kid you not, this is toothsome! What you need:


250 g elbow macaroni pasta (cooked according to package directions; drained)
250 g chicken breast (boiled and shredded)
1 cup pineapple tidbits
1/4 cup cheddar cheese (cut into small cubes)
1/4 cup raisins
1 small carrots (blanched and cut into small cubes)
1 med sized onion (finely chopped)
1/4 cup cashew nuts (roasted and unsalted)
470 ml mayonnaise
salt and pepper to taste

How to make:


Toss all ingredients in a salad bowl. Stir in mayonnaise, season with salt and pepper and mix well. Serve chilled.

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