Cashew Chicken Salad

• 2 tablespoons Land O Lakes Butter
• 8 ounces boneless skinless chicken breasts
• 1/2 cup chopped cashews
• 1/2 cup red grape halves
• 1/3 cup mayonnaise
• 1/4 cup chopped celery
• 1 tablespoon lemon juice
• 1/2 teaspoon chopped fresh tarragon leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Melt butter in 10-inch skillet over medium heat until sizzling.
2. Add chicken; cook 10-15 minutes or until internal temperature of chicken reaches at least 165F and juices run clear when pierced with a fork.
3. Remove chicken from skillet; cut into bite-sized pieces.
4. Combine chicken pieces and all remaining ingredients in bowl; mix well.
5. Cover; refrigerate at least 1 hour or until serving time.
6. Serve cold.

butter, chicken breasts, cashews, red grape halves, mayonnaise, celery, lemon juice, tarragon, salt, pepper

Taken from www.landolakes.com/recipe/3801/cashew-chicken-salad (may not work)