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Cashew Pea Salad

A delicious, light, and satisfying salad. Includes a homemade dressing that whips up in minutes.
Servings 11


  • 2-3 Cups Cooked Chicken
  • ½ lb Cooked Bacon
  • 1-2 Head Romaine, or leaf lettuce enough to fill a large bowl
  • ½ pkg grape tomatoes cut in half
  • 5 ribs celery chopped
  • 2 cups cashews
  • 10 oz package frozen peas
  • 2 green onions chopped optional


  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove minced garlic
  • 3 tsp dijon mustard
  • 1 tsp worsteshire sauce
  • 1 tsp lemon juice
  • ½ cup sour cream
  • ¼ tsp salt
  • ¼ tsp pepper


  • For the chicken, I never have cuts. I only have whole chickens in my freezer. I cook one in the Instant Pot, and then debone it. I load this salad pretty heavily with chicken, but that is just our preference. You could substitute grilled chicken breasts, or leftover rotisserie chicken. Fry your bacon and let it cool. Next, simply put all of your veggies in a large bowl. Add in the chicken. Pour the dressing over the salad and toss with tongs. Top with bacon and cashews and give your salad another turn or two with the tongs. Serve and enjoy!


  • Mix all ingredients in a bowl with a whisk. Or you could use a blender.