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Asian Chicken Salad


  • Author: Ashley Thomas
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Asian Chicken Salad

  • ½ cup unsalted whole cashews, cut in half or roughly chopped
  • 1 tablespoon sesame seeds
  • 2 chicken breasts, grilled and sliced (or use leftover chicken)
  • ½ head cabbage, thinly sliced
  • 2 cups shredded carrots
  • 1 cup fresh cilantro leaves
  • ½ cup sliced green onions
  • 4 mandarins, peeled and cut into segments

Creamy Dressing:

  • ½ cup olive oil or avocado oil
  • 2 tablespoons cashew or almond butter
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • 1 tablespoon coconut aminos or soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat oven to 350°F.
  2. Place the cashews and sesame seeds on a small baking sheet and bake for 5-7 minutes.
  3. Meanwhile, toss the cabbage, carrots, cilantro leaves and green onions in a large bowl. Top with grilled chicken and mandarins.
  4. Add all of the dressing ingredients in a food processor and blend until well combined; drizzle on top of the salad.
  5. Garnish with cashews and sesame seeds and serve.