Chicken Salad with Citrus and Cashews
  • ¾ pound chicken breast tenderloins
  • 1-package Italian blend salad greens
  • ¼ cup salt-roasted cashews
  • 1 sweet grapefruit cut in segments
  • 6-8 Tbsp Newman’s Own Light honey Mustard Salad Dressing
  • 1-Tbsp extra virgin olive oil
  • Salt and pepper to taste
  1. Season chicken lightly with salt and pepper. Cook in a large skillet with olive oil over medium heat until juices run clear when pierced. Set aside.
  2. Place greens in a large mixing bowl. Drizzle Newman’s Own Light Honey Mustard salad Dressing over greens and toss lightly to coat. Add grapefruit segments and toss to combine.
  3. Place equal amounts of salad greens onto four plates. Cut chicken into bite-sized pieces and lay equal amounts on top of the greens on each plate. Sprinkle cashews over salad.
  4. Drizzle with a tiny bit more salad dressing if desired.
Recipe by Uncle Jerry's Kitchen at