I showed this quick dinner I made before a zumba class, and got so much great feedback that I had to write-up the recipe for you guys! If you’re not following me on instagram yet, you should! I share lots of cooking tips and tricks, and great recipes like these that don’t always make it to the blog – UNLESS YOU ASK FOR IT!! 🙂

It’s a great light dinner, which will also work as a lunch. Honestly, the salad was so satisfying on its own, you don’t even need the chicken. Vegetarians take note: throw in some chickpeas and you are good to go!

VIDEO: Pouring creamy dressing over salad. (Video from my instagram story)

Please make this and share pics with me! Tag me! @thekoshertomato whoo hoo!

Cashew Chicken Salad + Ginger Peanut Dressing

July 5, 2017

by Sandy Leibowitz

Category Dressings/Dips Poultry

Ingredients

For the Chicken:

4 Chicken breasts
Kosher Salt - to taste
Fresh ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground chili powder
1/8 teaspoon ground ginger - optional
chickpeas, instead of chicken for vegetarian option**

For the Salad

1/4 Green cabbage, shredded thinly
1/4 Purple cabbage, shredded thinly
1 1/2 cups Spinach, rough chiffonade (thick "ribbon" cuts)
1 Cucumber, julienned (matchsticks)
1 Fresh pineapple, jcored julienned
1 1/2 cups Chow mein noodles
1 cup Cashews, toasted

For the dressing

1/8th cup Crushed ginger
Salt/pepper to taste
1 cup Olive oil
1/3 cup Rice wine vinegar
1/4 cup Peanut butter (I used chunky)
1 heaping Tablespoon Sesame oil

Instructions

Season the chicken and set aside. Meanwhile, mix all your vegetables together to form your salad.
Grill or saute your chicken and allow to rest.
Make dressing in mason jar and shake until creamy.
Mix over salad and combine well. (up to 10 minutes before serving)
Slice chicken into strips and serve over salad. (or toss in chickpeas)