Orange Chicken Cashew Salad

By Chef_Madel

Ingredients

• Dressing:
• 1/2 cup fresh cilantro
• 1/4 cup fresh parsley
• 1/4 cup vegetable oil
• 1/4 cup fresh orange juice or orange pineapple juice
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon salt
• 2 teaspoon sugar
• 1 teaspoon Tabasco Sauce
• freshly ground pepper
• Salad:
• 1 1/4 pounds boneless, skinless chicken breast, poached (page 161)
• 3 ribs celery, sliced
• 1/2 head romaine lettuce, torn
• 1 large red bell pepper, seeded and chopped or julienned
• 4 green onions, sliced
• 1/2 to 1 cup salted cashew halves
• orange slices
• fresh cilantro or parsley

Preparation

Step 1

Process cilantro, parsley, oil, orange juice, vinegar, mustard, salt, sugar, and Tabasco in a food processor. Season with pepper. Set aside. Slice chicken into 1/4 inch pieces. Place in a large bowl. Add celery, romaine, bell pepper, green onions, and cashews. Toss with dressing. Serve on a platter garnished with orange slices and cilantro or parsley.