CASHEW CHICKEN SALAD

By LindaW1955

CUISINE AT HOME

Ingredients

• SALAD:
• DRESSING;
• 3 TBS salted cashews
• 1 TBS fresh chopped ginger
• 1 tBS fresh chopped cilantro
• 1 TBS fresh copped shallot
• 2 TBS rice vinegar
• 2 TBS lime juice
• 1 tBS soy sauce
• 1 TBS toasted sesame oil
• 1 clove garlic
• 1/2 tsp honey
• 2 tBS canola oil
• S&P to taste.
• CHICKEN
• 1 TBS soy sauce
• 1 TBS sesame oil
• 4 boneless, skinless chix breast, seasoned w/ S&P
• 4 cups shredded NAPA cabbage
• 2 heads baby bok choy, chopped (about 2 cups)
• 1 cup snow peas, halved crosswise
• 1 cup julienned carrots
• 1 bunch scallions, sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced daikon or red radish
• chopped, roasted, salted cashews

Preparation

Step 1

1. Grill to medium-high, brush with oil
2. Dressing - pulse cashews in food processor until they form a paste. Add ginger, I TBS cilantro, shallots, vinegar, lime juice, 1 TBS soy sauce, 1 TBS sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add canola oil; process until combined. season dressing w/ S&P
3. Chicken: whisk together 1 tBS soy sauce and 1 TBS sesame oil; brush on chicken. Grill chicken, covered, until chicken is 165 degrees about 4" per side. Transfer to plate and tent with foil
4. Salad: combine salad ingredients and toss in large bowl; drizzle dressing and toss to combine. Slice chicken and top each salad with a sliced chicken breast, garnish with scallions and cashews.