Cashew & Poppy Seed Chicken Salad on Pink Cocktail Bread

Toasted cashews and poppy seeds give this chicken salad a nice addition to its well seasoned taste.

Recipe courtesy of Sophisticated Entertainingby Jeanne Benedict.

Ingredients

• 3/4 Cup chopped cashews
• 1 Tablespoon olive oil
• 3 boneless, skinless half chicken breasts
• 1/2 Cup mayonnaise
• 1 Teaspoon white wine vinegar
• 1/2 Cup minced red onion
• 1/2 Tablespoon poppy seeds
• 1/4 Teaspoon salt
• 1/2 Teaspoon pepper
• Pink cocktail bread (special order from a bakery)

Directions

• Preheat oven to 450F. Scatter cashews on baking sheet and cook until toasted, about 5 minutes. Cool completely.
• Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6 - 8 minutes on one side. Flip chicken and cook for 6 - 8 minutes on other side until chicken center is no longer pink. Remove from heat and cool slightly. Chop chicken into fine bits and place in medium bowl.
• Stir mayonnaise into chicken until combined. Add chopped cashews, vinegar, red onion, poppy seeds, salt and pepper and mix well. Chill, covered, until ready to serve.
• Top a slice of pink cocktail bread with chicken salad, making an open face sandwich and serve cold.