Cashew Chicken Salad with Ginger Dressing is a bright, colorful, and healthy salad with chicken, toasted cashews, and an easy homemade ginger dressing
- 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
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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.