Orange Cashew Chicken Salad
Ingredients
1/4 cup cilantro | ||
1/4 cup vegetable or canola oil | ||
1/4 cup orange juice | ||
2 tsp red wine vinegar | ||
1 and 1/2 tsp Dijon mustard | ||
1 egg | ||
1 tbs sugar | ||
1 tsp kosher salt | ||
4 boneless, skinless chicken breast halves, poached | ||
1 head romaine lettuce, torn | ||
3 stalks celery, julienned | ||
1 red bell pepper, julienned | ||
3 scallions, sliced | ||
1/2 cup cashews | ||
orange slices |
Directions:
- Blend cilantro, oil, orange juice, vinegar, mustard, egg, sugar, salt in a blender or food processor.
- Cut the chicken into 1/4 inch slices and toss with dressing. Refrigerate covered for 4 hours.
- When ready to serve, toss chicken and dressing with vegetables and cashews.
- Garnish with orange slices.
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