Tuesday, March 25 2014, 01:58 PM MDT
Chef Bryan's Cashew Chicken Sandwiches
As Aired On October 16, 2012
Recipe Courtesy Chef Bryan Woolley
2 chicken breasts, grilled and cubed
1 cup purple grapes cut in half
1 fennel bulb thinly sliced
¼ cup diced onion
½ cup chopped green onion
1 red bell pepper, diced
1 cup chopped celery
½ cup chopped Italian parsley
1 tbsp freshly chopped thyme
1 tbsp dry basil
1 cup whole roasted cashews
2 tbsp Dijon mustard
2 cups balsamic vinegar
Salt and pepper to taste
1.) Combine all ingredients (except cashews) into a large bowl. Add just enough mayonnaise to bind salad together.
2.) Add salt and pepper to taste. Refrigerate salad until ready to serve.
3.) Salad better if refrigerated for at least 2 to 3 hours before service.
4.) To reduce the balsamic vinegar, pour the vinegar into a sauce pan and bring to a boil. Continue boiling until the vinegar has reduced by half. Remove from the stove, cool and use as needed.
5.) When ready to serve, fold in cashews and spoon onto freshly made dinner rolls. Drizzle with a balsamic vinegar reduction and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)