Cashew Chicken Salad with Ginger Dressing
I made a gorgeous and vibrant recipe for Cashew Chicken Salad with Ginger Dressing to at least brighten things up a bit.
It’s mid winter, kinda rainy and cold and dreary lately.
All the trees and even the grass are brown.
I felt like I needed a little pop of color in my life.
And since I can’t control the weather… I brightened my mood with this salad đŸ™‚
How to make Cashew Chicken Salad
This salad starts with some baked chicken, kept very simple.
Chicken breasts with olive oil, kosher salt, pepper, and crushed red pepper flakes go into a 400 degree oven for 30 to 40 minutes.
While the chicken bakes, toast the cashews in a medium skillet over medium heat for a few minutes.
And also microwave a package of shelled edamame.
Once the chicken is cooled slightly, shred it up with your hands or dice into small pieces.
After the chicken, cashews, and edamame are at room temp…it’s time to make the salads!
Chop a head of napa cabbage and cilantro, shred red cabbage and carrots, and slice up a red bell pepper.
Put everything in a large bowl.
Add the chicken, edamame, and toasted cashews when ready to serve and toss it all together.
The dressing for this beautiful salad is a mix of light mayo, soy sauce, ginger paste, honey, and white vinegar.
Whisk it all together and dinner is served!
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Cashew Chicken Salad with Ginger Dressing is also perfect for meal prepping.
Simply put the dressing on the side in a 2 ounce cup with a lid and it will be good for a few days đŸ™‚
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If you like Cashew Chicken Salad with Ginger Dressing, you might also like these recipes…
Steak Salad with Ginger Lime Dressing
Or this Asian Chopped Salad with Peanut Dressing
Grilled BBQ Chicken Salad with Avocado Ranch
Ginger Lime Shrimp Salad
Grilled Lemon Ginger Chicken
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Cashew Chicken Salad with Ginger Dressing
Cashew Chicken Salad with Ginger Dressing is a bright, colorful, and healthy salad with chicken, toasted cashews, and an easy homemade ginger dressing
Ingredients
- 2 pounds chicken breasts
- 1 Tbsp olive oil
- kosher salt, pepper, crushed red pepper flakes
- 3/4 cup cashew halves
- 1 8 oz bag shelled edamame
- 1 head napa cabbage chopped
- 2 cups shredded red cabbage
- 2 cups shredded carrots
- 1 red bell pepper thinly sliced
- 1 bunch cilantro chopped
- 3/4 cup light mayo
- 3 Tbsps white or rice vinegar
- 3 Tbsps soy sauce
- 3 Tbsps honey
- 3 Tbsps ginger paste or fresh grated ginger
Instructions
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Put the chicken in a baking dish. Brush both sides with olive oil and sprinkle with kosher salt, pepper, and crushed red pepper flakes. Bake in a 400 degree oven for 30 to 40 minutes. Let the chicken cool and shred it or dice it.
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Put the cashews in a skillet over medium heat for 3 to 4 minutes, stirring them occasionally until they are lightly toasted.
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Microwave the shelled edamame according to package directions.
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Combine the chopped napa cabbage, shredded red cabbage, carrots, red pepper, and cilantro in a large bowl.
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Whisk together the light mayo, vinegar, soy sauce, honey, and ginger in a small bowl and set aside.
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Once the chicken, cashews, and edamame are at room temp add them to the bowl with the cabbage, carrots, red pepper, and cilantro. Toss until evenly mixed. Serve with the ginger dressing.
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