The Humpherys Family

Chicken Cashew Salad with Dressing

Recipe Added:  3/27/2015
3-4 cups cooked, chopped chicken
1/2 Tbsp soy sauce
1/2 Tbsp toasted sesame oil
4 cups shredded Napa cabbage
2-3 cups chopped romaine lettuce
1 cup chopped snow peas
1 cup chopped carrots
2 green onions, finely chopped
1 cup chopped roasted, salted cashews
 Creamy Cashew Dressing:
1/2 cup roasted, salted cashews
1 Tbsp chopped fresh ginger
2 Tbsp chopped green onion
2 Tbsp vinegar
1 Tbsp fresh lime juice
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
2 cloves garlic
1 tsp honey
2 Tbsp canola or olive oil
Toss the cooked, chopped chicken with the 1 Tbsp soy sauce and 1 Tbsp sesame oil. In a large bowl, combine the cabbage, lettuce, snow peas, carrots, green onions, and cilantro. Add the chicken. If serving immediately, toss the salad with the dressing, adding a small amount at a time. Sprinkle cashews on top and serve. Or, serve the dressing on the side and store the dressing and salad leftovers separately in the refrigerator.

Creamy Cashew Dressing: Pulse the 1/2 cup cashews in a blender or food processor until the texture is like a paste. Add the rest of the dressing ingredients and process until well-combined and mostly smooth. Add salt and pepper to taste. Set aside or refrigerate for up to a couple days.
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