I am surprised at the results of last night’s dinner. I made 2 versions of chicken waldorf salad: orange spice and creamy. I fully expected the orange spice salad to win due to the fact that it was sweeter. Here’s the creamy recipe:
- 1 cup cashews
- 2/3 cup lite coconut milk, plus a little more to thin the dressing
- ½ tsp salt
Blend together until smooth and creamy. Set aside.
- 4 cups cooked and cooled garlic rice (I used Lundberg rice blend with 2 chopped garlic cloves)
- 2 boiled chicken breasts, diced and cooled
- ½ onion, chopped
- ½ cup dried cranberries
- 2 apples, chopped
- 1 bell pepper, chopped
- ¼ tsp ground black pepper
- 1 tsp horseradish, optional (next time I will use more)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp garam masala
Mix everything together and pour dressing over top. Mix well, using additional coconut milk to moisten the salad. Chill before serving.
Waldorf salad traditionally also includes diced celery but I am allergic to it. It would be a nice addition though. 
