Asian Rotisserie Chicken Salad
with cashew dressing
We've updated this favorite salad for fall with a deep and rich cashew dressing. You'll love all these textures covered in this dynamic tasting sauce.
Smarts: Salads with a lot of textures are more fun to eat. If you need some crunch in your salad, sunflower seeds offer a great finish!
Smarts: Salads with a lot of textures are more fun to eat. If you need some crunch in your salad, sunflower seeds offer a great finish!
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Proteins
Cuisines
Ingredients
Asian Rotisserie Chicken Salad with Cashew Dressing:
- Rotisserie chicken - 1/2 , shredded
- Carrots - 1/2 lb , grated
- Cucumbers - 2/3 lb , sliced into matchsticks
- Iceberg lettuce - 1/2 head , chopped
- Avocado - 2 , cubed
- Homemade cashew sauce - 1/2 cup ((Ingredients listed separately))
- Sunflower seeds - 1/4 cup
Asian-Cashew Dressing (yields ~1/2 cup):
- Cashew butter - 1 Tbsp
- Coconut / Bragg's aminos - 1 Tbsp
- Rice vinegar - 1 Tbsp
- Honey - 1 Tbsp
- Lime - 1 , juice of
- Hot sauce - 2 tsp
- Cooking oil - 1/4 cup
Prep
- Rotisserie chicken - If not done from Tuesday, take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
- Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Cucumbers / Lettuce / Avocado - Prep as directed.
- Make cashew dressing - Microwave cashew butter for 15 to 25 seconds to soften it. Whisk cashew butter, aminos, rice vinegar, honey, lime juice, and hot sauce with cooking oil. (Can be done up to 5 days ahead)
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Make
- Toss chopped lettuce with chicken, carrots, cucumbers, and dressing. Top with avocado and sunflower seeds.
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