Cashew Chicken Salad with Creamy Cashew Dressing

The dressing also makes a great dip for vegetables
Cashew Chicken Salad with Creamy Cashew Dressing
Cashew Chicken Salad with Creamy Cashew Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dressing:

  • 3

    T. roasted, salted cashews

  • 1

    T. each chopped fresh ginger, cilantro and shallots

  • 2

    T. each rice vinegar and fresh lime juice

  • 1

    clove garlic

  • 1/2

    t. honey

  • 2

    T. canola oil

  • For the chicken:

  • 1

    T. each low-sodium soy sauce and toasted sesame oil

  • 4

    boneless, skinless chicken breasts, seasoned with salt and black pepper

  • For the salad:

  • 4

    cups shredded Napa cabbage

  • 2

    heads baby bok choy, chopped (about 2 cups)

  • 1

    cup snow peas, halved crosswide

  • 1

    bunch scallions, sliced

  • 1

    cup julienned carrots

  • 1/2

    cup chopped fresh cilantro

  • 1/2

    cup diced daikon radish or red radish

  • chopped roasted salted cashews

Directions

Preheat grill to medium-high. For the dressing, pulse 3 T. cashews in a food processor until they form a paste. Add ginger, 1 T. cilantro, shallots, vinegar, lime juice, 1 T. soy sauce, 1 T. sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Season dressing with salt and pepper. For the chicken, whisk together 1 T. soy sauce and 1 T. sesame oil; brush on chicken. Grill chicken, covered, until 165 degrees. Transfer to a plate and tent with foil. For the salad, combine cabbage, bok choy, snow peas, carrots, scallion whites, 1/2 cup cilantro and radish in a large bowl. Toss with dressing o coat. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with scallion greens and chopped cashews.

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