If you’re making a salad that will be eaten in one sitting, you can mix the mayo right in with everything. But generally we can’t finish the whole salad in one meal and need to make containers of leftovers, so I almost always leave out the mayo and mix it separately per serving. If you mix the mayo with the whole salad and then make leftovers after, it does tend to get slimy fairly quickly, FYI.
If you’re making this gluten free, it’s naturally gluten free as long as you use a new jar of mayo or one that’s dedicated gluten free (so you don’t get crumbs from previous sandwich making).
Chicken Grape Cashew Salad
Light and easy, but it does take a little time to cut and assemble everything.
- 3 lb. Chicken Breasts, cubed and cooked (or 1 rotisserie chicken, pulled)
- 1 bag Salad or Spinach
- 1 bunch washed Grapes
- 1-2 c. Cashews
- 1-2 stalks fine-cut Celery
- 1 bunch sliced Green Onions
- Mayonnaise (or new jar/dedicated gluten free jar)
- Salt to taste
Cook cubed chicken, adding salt and pepper to taste. Combine rest of ingredients except mayonnaise in a bowl, generally keeping everything on top of the lettuce because everything will fall to the bottom otherwise. Add mayo separately per portion and mix in, to keep leftovers from getting slimy.