Cashew Chicken Salad 
with Creamy 
Cashew Dressing

This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.
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Cashew chicken salad creamy dressing recipe

Cashew Chicken Salad with Creamy Dressing 

Find more chicken recipes here.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

DRESSING

  • 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
  • 1 clove garlic
  • 1/2 tsp raw honey
  • 2 tbsp safflower oil
  • Sea salt and ground black pepper, 
to taste

CHICKEN

  • 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

SALAD

  • 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 roughly torn radicchio
  • 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

Preparation

  1. Prepare 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.
  2. Preheat 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.
  3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, radicchio, 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.

Nutrition Information

  • Serving Size: 1/4 of salad
  • Calories: 426
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 78 mg
  • Fat Content: 24 g
  • Fiber Content: 4 g
  • Protein Content: 34 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 635 mg
  • Sugar Content: 8 g