SERVING CHICKEN SALAD IN MINI TRIFLE BOWLS AND HAVING EVERYONE ADD THEIR OWN TOPPINGS MADE THIS EXTRA FUN!!! OF COURSE, MINI TRIFLE BOWLS ARE NOT A NECESSITY HERE...USE WHAT YOU HAVE! TOAST UP SOME CRUSTY BREAD AND HERE YOU HAVE THE PERFECT SANDWICHES! 1. TOAST CASHEWS IN A DRY SKILLET JUST A FEW MINS ON MEDIUM UNTIL FRAGRANT AND STARTING TO BROWN. 2. BUY A ROTISSERIE STORE BOUGHT CHICKEN AND SHRED/CUT INTO BITE SIZED PIECES. ADD A LITTLE BIT OF MAYONNAISE, SALT, PEPPER AND STIR. 3. OUR TOPPINGS INCLUDED: AVOCADO SLICED STRAWBERRIES HALVED GRAPES TOASTED CASHEWS SLICED SCALLIONS
FOOD PROCESS ALL OF THE ABOVE, ADDING THE OLIVE LAST IN A STREAM. POUR OVER FRESH ROMAINE LETTUCE AND TOP WITH FRESHLY GRATED PARMESAN CHEESE, MORE FRESH PEPPER AND HOMEMADE CROUTONS! ADAPTED FROM THE PIONEER WOMAN FOR THE CROUTONS: 7 SLICES UDI'S GF BREAD (OR ANY REGULAR BREAD YOU LIKE!) OLIVE OIL 2T. BUTTER Heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low add the butter and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let cool and add to salad. I save some for the next day, too as this made a lot.
