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

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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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Crunchy Chicken Salad with Broccoli

Ingredients

directions