Cashew Chicken Salad with Bok Choy, Napa Cabbage, & More

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Source: https://www.cleaneatingmag.com/recipes/cashew-chicken-salad

Yields1 Serving
DRESSING:
 3 tbsp roasted, salted cashews
 1 tbsp each chopped fresh ginger, cilantro and shallots
 2 tbsp each rice vinegar and fresh lime juice
 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)
 1 clove garlic
 1/2 tsp raw honey
 2 tbsp safflower oil
 Sea salt and ground black pepper, to taste
 
SALAD:
 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 cup chopped kale
 1 bunch green onions, sliced (white and green parts, divided)
 ½ cup chopped fresh cilantro
 ½ cup diced daikon radish or red radish
 ¼ cup chopped roasted, salted cashews
 
CHICKEN:
 4 5-oz boneless, skinless chicken breasts
 1/8 tsp each salt and ground black pepper
 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)
1

Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

2

Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

3

In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.

Ingredients

DRESSING:
 3 tbsp roasted, salted cashews
 1 tbsp each chopped fresh ginger, cilantro and shallots
 2 tbsp each rice vinegar and fresh lime juice
 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)
 1 clove garlic
 1/2 tsp raw honey
 2 tbsp safflower oil
 Sea salt and ground black pepper, to taste
 
SALAD:
 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 cup chopped kale
 1 bunch green onions, sliced (white and green parts, divided)
 ½ cup chopped fresh cilantro
 ½ cup diced daikon radish or red radish
 ¼ cup chopped roasted, salted cashews
 
CHICKEN:
 4 5-oz boneless, skinless chicken breasts
 1/8 tsp each salt and ground black pepper
 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

Directions

1

Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

2

Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

3

In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.

Notes

Cashew Chicken Salad with Bok Choy, Napa Cabbage, & More
IngredientsDirections
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