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

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October 23, 2018




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


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


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)


1Prepare 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.

2Preheat 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.

3In 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.