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Chicken Cashew Salad

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Now that we are in the spring season heading towards summer and, hopefully, warmer weather, I am on the lookout for lighter meals to enjoy. The last thing I want to do on a hot, humid evening is turn my oven on. This recipe for Chicken Cashew Salad fits the bill nicely. It is a light, healthy meal that is still filling and satisfying with bold flavors including mango and cilantro. Enjoy.

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Chicken Cashew Salad

Makes four servings

• ¼ c. rice vinegar

• 2 ½ Tbl. lime juice

• 3 Tbl. orange juice

• 1 ½ Tbl. sesame oil

• 1 Tbl. canola oil

• 1 Tbl. soy sauce

• ½ tsp. crushed red pepper

• 4 c. thinly sliced napa cabbage or coleslaw mix

• 1 c. thinly sliced red cabbage or coleslaw mix

• 1 c. shredded carrots

• 1 small mango, peeled, pitted and sliced

• ⅓ c. cilantro

• ⅓ c. chopped scallions

• Salt and pepper, to taste

• 12. oz. chopped cooked skinless chicken breasts

• ½ c. whole cashews

In a medium-sized bowl, whisk together vinegar, lime and orange juices, sesame and canola oils, soy sauce and red pepper. Add cabbages, carrots, mango, cilantro, scallions and chicken.. Toss until well coated. Season with salt and pepper.

Divide among four serving plates. Top with cashews and serve.

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