Crunchy Chicken Salad with Broccoli

A riff on a classic Chinese dish that uses fried shrimp, this recipe has a mild sweetness that isn't overly cloying. Cashews provide a satisfying crunch, and the broccoli adds much-needed color, texture and nutrients.

Maggie Shi

Crunchy Chicken Salad with Broccoli

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    Ingredients

    2 cups broccoli, cut into small florets 1 cup raw unsalted cashews
    Olive oil 1/2 cup mayonnaise
    Salt 2 tablespoons sweetened condensed milk
    2 cups water 4 cups cooked chicken, diced
    1 1/3 cups sugar

    directions

    Total: 30 min (Quick)
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    • 1

      Preheat oven to 400 degrees F.

    • 2

      Toss the broccoli florets in enough olive oil to lightly coat; spread in a single layer on a baking sheet. Season with salt and roast until tender but still crisp and slightly browned, about 15 minutes. Set aside to cool.

    • 3

      Meanwhile, combine the water and sugar in a small saucepan and bring to a boil. Add cashews and boil for 2 minutes. Remove cashews and spread in a single layer on a baking sheet to dry.

    • 4

      In a small bowl, combine mayonnaise with condensed milk. In another bowl, combine chicken, broccoli and cashews. Add the sweetened mayonnaise and mix well. Taste and add salt if necessary.

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