• Cooking Time: 35-45
  • Servings: 4-5
  • Preparation Time: 15


  • 3-4 boneless breasts of chicken, diced
  • 1 medium sweet onion, chopped
  • 1 Tbsp. olive oil
  • 3/4 cup cooking sherry (any preferrably sweet white wine can substitute)
  • 1/2 green pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 1/2 tsp. thyme
  • 1 1/2 Tbsp. dried basil
  • 2 cloves of garlic, minced
  • 1 1/2 cup cashews, roughly chopped
  • 1 stalk celery, chopped (optional)
  • 1 cup mayonnaise
  • 2 Tbsp. soy sauce
  • salt and pepper to taste


  • Sautee onion, green pepper and garlic in large skillet with oil
  • Add chicken after 3-4 minutes
  • Add cooking sherry and thyme, basil, salt and pepper
  • Cook on medium heat for 15 minutes
  • Increase to high heat for 10-15 minutes to reduce the liquid
  • Simmer on low for 25 minutes
  • Remove from pan, add mayonnaise, cashews, celery and soy sauce
  • Chill for best taste, and enjoy!


I invented a separate recipe for a main dish of diced chicken and one time made some chicken salad with the leftovers. I added a few extra modifications and it was a huge hit so I've made more of an "official" recipe!

Categories: Lunch 

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