Friday, July 4, 2014

Cashew Chicken Salad with Snow Peas

This simple, satisfying hot weather meal is adapted from a recipe my mother-in-law has been making for decades. You can use leftover rice (or make extra with another meal, planning ahead), or cook the rice in the morning or evening before and stash it in the fridge until you're ready. If you're making this outside of scape season, use a couple of scallions or some chives instead.

3-4 cups cooked and cooled brown rice (I like a short grain brown rice here)
2-3 cups shredded or diced cooked chicken
1/4 cup minced garlic scapes
3 cups chopped snow peas (or snap peas)
1/2 - 1 cup cashews, lightly toasted and cooled
1/2 cup mayonnaise
1/4 cup canola oil
1 Tbsp lemon juice, or to taste
Salt to taste

Combine all ingredients in a large bowl and mix well. Serve cold.

Serves 4-6.

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