Cashew Chicken Salad 
with Creamy 
Cashew Dressing



  • 3 tbsp roasted, salted cashews

  • 1 tbsp each chopped fresh ginger, cilantro and shallots

  • 2 tbsp each rice vinegar and fresh lime juice

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

  • 1 clove garlic

  • 1/2 tsp raw honey

  • 2 tbsp safflower oil

  • Sea salt and ground black pepper, to taste


  • 4 cups shredded napa cabbage

  • 2 heads baby bok choy, chopped (about 2 cups)

  • 1 cup snow peas, halved crosswise

  • 1 cup julienned carrots

  • 1 cup chopped kale

  • 1 bunch green onions, sliced (white and green parts, divided)

  • ½ cup chopped fresh cilantro

  • ½ cup diced daikon radish or red radish

  • ¼ cup chopped roasted, salted cashews


  • 4 5-oz boneless, skinless chicken breasts

  • 1/8 tsp each salt and ground black pepper

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)


  1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

  2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

  3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.