• Servings 4-6
  • Prep 4 hours refrigeration min
  • Course
  • Cuisine
  • Skill Level

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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