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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