To add nutritional value to meat products, these can be produced with the addition of vegetable ingredients as waste and fruit and cereal flours, resulting in products with a lower calorie and maintenance of their sensory characteristics. Aimed to develop kafta of chicken meat (CM) and cashew residue (CR) and analyze their physicochemical and microbiological characteristics. Four formulations were prepared kafta CM with CR, F0: 67.51% and 0%, F1: 50.63% and 16.88%; F2: 33.75% and 33.75%; F3: 16.88% and 50.63%, respectively. The physicochemical analysis (pH, water activity (Aw), moisture, lipids, proteins, ash) was performed according to the standards of the Institute Adolfo Lutz; color (CIE L* a* b*) and microbiological (total and fecal coliforms, Salmonella spp., yeasts and molds) under the rules of APHA. To evaluate the results we used the variance analysis and Tukey test at 1% and/or 5% significance level. All physicochemical parameters evaluated showed a significant difference between the formulations except Aw. All formulations showed absence of total and fecal coliforms and Salmonella spp., in accordance with the Technical Regulation on Microbiological Standards for Foods establishing a maximum of 5000NMP/g for fecal coliforms and absence for Salmonella spp. The formulations showed no count of yeasts and molds. It is concluded that cashew residue added to meat products in different concentrations direct influence on moisture, lipids, a* and b* and inversely in pH, protein, ash and luminosity. The microbiological results indicate good sanitary conditions of the raw material and product handling during preparation.