Chunky Chicken Salad with Macadamia Nuts

Serves 8

Tory

ingredients

1 cup already chopped macadamia nuts
1 small container (8 ounces) sour cream
1 cup mayonnaise
4 cups already-roasted and sliced chicken, such as Perdue Short Cuts carved chicken breast
1 brunch scallions (for about 1 cup chopped, white and green parts)
2 large ribs celery (for about 1 cup chopped)
1/3 cup sweet pickle relish
1/2 teaspoon black pepper, or more to taste
Salt, if macadamia nuts are unsalted

1
Spread the macadamia nuts in a single layer on a microwave-safe plate and microwave, uncovered, on high, until fragrant and lightly toasted, about 2 minutes, stirring halfway through. Using oven mitts, remove from the microwave and set aside to cool.
2
Meanwhile, in a medium-size bowl, mix together the sour cream and mayonnaise. Chop the chicken into chunks, if necessary, and add to the mayonnaise mixture. Stir until the chicken is well coated.
3
Rinse and chop the scallions; sprinkle them over the chicken mixture as you chop. Repeat with the celery. Drain the sweet pickle relish well and add it to the salad. Add the toasted nuts and the pepper and stir to mix well. Taste for seasoning, adding salt and pepper if necessary.