Cashews and grapes add a nice crunch to this basic chicken salad recipe.
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2 tablespoons Land O Lakes® Butter
8 ounces boneless skinless chicken breasts
1/2 cup chopped cashews
1/2 cup red grape halves
1/3 cup mayonnaise
1/4 cup chopped celery
1 tablespoon lemon juice
1/2 teaspoon chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Melt butter in 10-inch skillet over medium heat until sizzling.
Add chicken; cook 10-15 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with a fork.
Remove chicken from skillet; cut into bite-sized pieces.
Combine chicken pieces and all remaining ingredients in bowl; mix well.
Cover; refrigerate at least 1 hour or until serving time. Serve cold.
Hot evenings call for hearty salads. These are one-dish meals you can whip up and enjoy without too much fuss or feeling weighed down.