Cashew Chicken Salad

August 18, 2009

This is another “Ultrametabolism” recipe that I found.  It’s light and refreshing and perfect for the summer — and totally tasty!  In fact, I made it for an evening out at Wolf Trap.  Nothing like sitting on the lawn, enjoying some homemade picnic food and listening to Crosby, Stills and Nash!

You’ll need…

  • 4 oz dry rice noodles (or 2 cups cooked)
  • 2 T cashew butter
  • 2 T plain unseasoned rice vinegar
  • 4 T freshly squeezed lime juice
  • 2 t minced fresh ginger
  • 2 T minced garlic
  • 2 t lime zest
  • 1/2 t sesame oil
  • 1 t olive oil
  • 1 c cooked diced chicken
  • 2 c shredded Napa cabbage
  • 2 sliced scallions
  • 1 c sliced carrots
  • 1/2 c sliced red bell pepper
  • 1 fresh orange, cut into chunks
  • 1 T chopped fresh cilantro
  • 2 T chopped cashews
Cashew Chicken Salad

Cashew Chicken Salad

Then you…

  1. Prepare rice noodles according to package directions.
  2. Combine cashew butter, vinegar, lime juice, ginger, garlic, lime zest, sesame oil and olive oil in a small bowl and stir vigorously until smooth. (I like to put my dressing ingredients in a small jar, cover and shake to mix).
  3. Place salad ingredients in a medium salad bowl along with the rice noodles and mix well.
  4. Pour dressing over the vegetables and noodles.  Garnish with cilantro and cashews.

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