What you’ll need:
Chicken breasts, 4
Cashews, unsalted, chopped, ½ cup
Cherries, dried, ½ cup
Celery, ½ inch pieces, 5 stalks
Mayonnaise, ¼ cup
Vinegar, white, 1T
Chicken broth, low sodium, free range, ½ cup
Pepper, 1 tsp
Salt, 1 tsp
Place chicken breasts in a casserole dish. Sprinkle with salt and pepper. Pour about ½ cup chicken broth at the bottom. Cover and bake for 40-45 minutes on 350˚. (Can do this the day before and refrigerate). Dice chicken breasts and place in large mixing bowl. Set aside. Chop cashews or, if preferred, leave whole. Chop cherries or, if preferred, leave whole. Chop celery into ½ inch pieces. Add cashews, cherries, and celery to large mixing bowl of chicken. Add remainder of ingredients.
Leslie’s Dietitian Kitchen Tip: Serve in butter lettuce leaves or stuff into leftover celery for “celery boats”.