Orange Cashew Chicken Salad


  • 1/2 cup cilantro or fresh parsley
  • 1/4 cup safflower oil
  • 1/4 cup orange juice
  • 2 tsp red wine vinegar
  • 1 and 1/2 tsp Dijon mustard
  • 1 egg
  • 1 tbs sugar
  • Kosher salt and black pepper to taste
  • dash Tabasco
  • 4 boneless, skinless chicken breasts, poached
  • 1 head romaine lettuce, torn
  • 3 stalks celery, julienne
  • 1 red pepper, julienne
  • 3 scallions, sliced on a bias, white and green parts
  • 1/2 cup cashews
  • orange slices, optional
  • Blend cilantro, oil, orange juice, vinegar, mustard, egg, sugar, salt, and Tabasco in a food processor until well combined.
  • Cut the poached chicken into 1/4 inch slices and toss with the dressing.
  • Cover and refrigerate for at least 4 hours.
  • Prepare vegetables, cover and refrigerate.
  • When ready to serve, toss the chicken with the vegetables and cashews, and garnish with orange slices if desired.
  • Taste for seasoning and re season with salt and pepper if desired.




30 min


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