Cashew Chicken Salad, Revisited

I can't recommend this recipe because it is low-calorie or low-fat or particularly healthy at all. It's just so delicious that it doesn't matter! Most of the ingredients you'll already have in your refrigerator or pantry and it's the ideal way to use up cooked chicken from another dinner. A sweet and creamy dressing is the perfect coating for crunchy cashews, onion, and celery. Stuff a pita or tortilla or pile it high in a sandwich or croissant...anyway you make it you'll love it! If you want a healthier alternative you could try substituting plain yogurt for the mayonnaise, although I haven't tried it yet and so can't promise you it will be as amazing as the original.

INGREDIENTS

1/4 cup mayonnaise (or 2 Tbsp. mayonnaise + 2 Tbsp. plain Greek yogurt)
1 Tbsp. honey

1 Tbsp. mustard
1 1/2 tsp. red wine vinegar
salt and freshly ground black pepper, to taste

1 lb. cubed cooked chicken (about 2 large chicken breasts)
2 celery ribs, thinly sliced
1/2 cup cashews, chopped
1/3 cup red onion, chopped
4 whole wheat tortillas or pitas
1/2 cup Cheddar cheese, shredded

DIRECTIONS
1. In a medium bowl, combine the mayonnaise, honey, mustard, vinegar, salt and pepper. Stir in the chicken, celery, cashews and onion. Divide the chicken salad between the four tortillas or pitas. Sprinkle with cheese and serve.

Makes 4 wraps.

(Adapted from All Recipes)