Crispy Thai Cashew Chicken Salad

I can’t believe it’s Cinco de Mayo and what I’m about to share with you is NOT a Mexican dish. As someone who is always chomping at the bit to try a new enchilada, quesadilla or taco recipe, I feel like I missed a justifiable opportunity to post yet another south-of-the-border-inspired dish. The truth is, I’m still basking in the glory of this Mexican Chicken Burrito Bowl from a few weeks ago so I’m kind of okay with this missed opportunity; if you haven’t tried it yet, get on it! I just made the chicken again a few nights ago to use in tacos…so good!

I hope you’re doing something fun to celebrate Cinco de Mayo, but once you’ve sworn off salsa, chips and margaritas for the time being, I suggest you refocus your sights on this amazing Crispy Thai Cashew Chicken Salad with Soy Ginger Dressing. Packed with red pepper, carrots, edamame, cabbage, chicken and cashews, the salad is bursting with so many awesome ingredients. Plus, the salad dressing is so good, you’ll have to stop yourself from drinking it! I love that the salad dressing recipe calls for cashew butter. By the way, if you haven’t tried cashew butter yet, this salad is a great excuse for you to buy a jar of something you’re totally missing out on! This Crispy Thai Cashew Chicken Salad single handedly saved me from a lunch-time rut. I’m always searching for new lunch ideas, and this one really helped liven up the mid-day meal. But you don’t have to limit this salad to lunch, because it is definitely worthy of dinner too.

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The salad dressing ingredient line-up (forgot to include the honey!)

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Add all ingredients to a blender and blend until creamy

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By the way, how cool is this bowl?! My friend recently gave it to me as a gift – it’s from her uncle’s art studio in Chicago!

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I can’t wait for you to try this dressing!

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Crispy Thai Cashew Chicken Salad with Soy Ginger Dressing

Yield: 2-4 salads

Recipe source: http://thehousewifeintrainingfiles.com

What You Need

  • 4 - 6 cups chopped romaine leaves
  • ¾ cup shredded carrots
  • ¾ cup shredded green or red cabbage
  • 1 small red bell pepper, diced
  • ½ cup edamame, if frozen then thaw
  • ½ pound chicken breasts, cooked and diced
  • ½ cup salted and roasted cashews, chopped
  • 2 green onion stalks, sliced thin
  • Handful cilantro, diced (optional - I did not include cilantro)
  • Dressing
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • ½ tablespoon cashew or peanut butter
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon garlic powder
  • Pinch red pepper flakes

What To Do

  1. In a large mixing bowl, toss the lettuce, carrots, cabbage, red bell pepper, edamame, and chicken.
  2. Top with the cashews, green onions and cilantro, if using.
  3. For the dressing, place all ingredients into a blender and blend until creamy.
  4. Divide salads among bowls and drizzle with dressing.
  5. Serve immediately.

Notes

I suggest doubling the salad dressing recipe because I don't think a single recipe makes quite enough. I wanted to include the original proportions of a single recipe in case you wanted to go lighter on the dressing.

http://glorioffood.com/2015/05/05/crispy-thai-cashew-chicken-salad/

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