Cashew Chicken Salad

Ingredients
4 large chicken breasts
2 ribs celery, sliced diagonally
3 green onions, minced fine
5 sweet pickles, sliced diagonally
8 oz can sliced water chestnuts, well drained
10 oz can cashews
1 cup frozen peas, thawed and uncooked
1 cup Miracle Whip

Directions
Boil chicken breasts until completely cooked. Cool. 

Chop meat into bite-size pieces.
In a large bowl, combine all ingredients. 

Mix until thoroughly coated. 

Refrigerate until ready to serve. 

Can be served on bread, in lettuce wraps, etc.

Notes

• Make this faster (and more flavorful) by using a rotisserie chicken.
• I've used sweet pickle relish instead of sweet pickles.
• Swap out your pickles. Dill, spicy, whatever you like!
• If you aren't a Miracle Whip fan, you can use Mayo, but I recommend adding a little tang. You could mix 3/4 cup Mayo and 1/4 cup Dijon.
• You can go totally wild and modify the the entire flavor profile by using a different dressing. Example: 1/4 c. low-sodium soy sauce, 2 tbsp. sesame oil, 2 tbsp. oyster sauce, 1 tsp. chili paste (optional)