Cashew Chicken Salad
6
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy FreeCourse
SaladMain Ingredient
Chicken, VegetablesOccasion
Quick & Easy, CookoutsIngredients
Dressing
- ½ cup rice vinegar
- ⅓ cup San-J No Soy Tamari
- ¼ cup Dijon mustard
- 3 tablespoons mayonnaise
- 2 tablespoons honey
- 2 tablespoons chopped pickled ginger
- 1 tablespoon tahini
- 1 tablespoon chili oil
- ¾ cup avocado oil
- Kosher or fine sea salt and pepper to taste
Salad
- 1 rotisserie chicken bones and skin removed and shredded
- 1 Napa cabbage thinly sliced
- 4 cups mixed greens
- 2 carrots peeled and shredded
- 1 head radicchio cut into thin strips
- 1 mango peeled and thinly sliced
- 1 cup toasted cashews roughly chopped
- 2 tablespoons toasted sesame seeds
Directions
- Make the Dressing: Combine the vinegar, San-J No Soy Tamari, mustard, mayonnaise, honey, ginger, tahini, and chili oil in a blender and blend on high until smooth. With the blender running, slowly add in the oil and blend until fully incorporated and thickened. Taste and adjust seasoning with salt and pepper.
- In a large bowl, combine the chicken, cabbage, mixed greens, radicchio, and mango. Add half the dressing and toss. Add the cashews and more dressing, a little at a time until the salad is fully dressed but not over-dressed.
- Divide among 6 plates, top with sesame seeds and serve with any leftover dressing on the side.
