Warm Cashew Chicken Salad
with spicy Asian lime dressing

Name: Warm Cashew Chicken Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz Broccoli florets, chopped; 2 Bell peppers, any color, sliced; 2 tsp Ginger, fresh (opt), grated; 2 cloves Garlic, chopped; 3 Green onions, chopped, white and green parts separate; 1/4 cup Stock, any type; 1 Tbsp Bragg's / coconut aminos; 1 lb Chicken breasts, boneless and skinless, chopped; 5 oz Lettuce, any crisp variety like Romaine or Boston leaf, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Cashews, roasted and unsalted; 3 Tbsp Oil, cooking; 1 Tbsp Bragg's / coconut aminos; 1/2 Limes, juice of; 1 tsp Oil, sesame; 1/4 tsp Red pepper flakes (opt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

There is a reason that cashew chicken is a takeout classic. Tender chicken in a sweet, savory brown sauce gets crunch from cashews and pan seared broccoli florets. We serve it as a warm salad with spicy lime dressing for a paleo twist.

Ingredients

Metric

Servings:

Warm Cashew Chicken Salad:

Broccoli florets - 12 oz , chopped
Bell peppers, any color - 2 , sliced
Ginger, fresh (opt) - 2 tsp , grated
Garlic - 2 cloves , chopped
Green onions - 3 , chopped, white and green parts separate
Stock, any type - 1/4 cup
Bragg's / coconut aminos - 1 Tbsp
Chicken breasts, boneless and skinless - 1 lb , chopped
Lettuce, any crisp variety like Romaine or Boston leaf - 5 oz , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Cashews, roasted and unsalted - 1/2 cup

Spicy Asian Lime Dressing:

Oil, cooking - 3 Tbsp
Bragg's / coconut aminos - 1 Tbsp
Limes - 1/2 , juice of
Oil, sesame - 1 tsp
Red pepper flakes (opt) - 1/4 tsp

Prep

Broccoli / Bell peppers / Ginger / Garlic / Green onions - Prep as directed. (Can be done up to 5 days ahead)
Make stir-fry sauce - Whisk together stock, ginger, garlic and aminos (just the portion for the chicken). (Can be done up to 5 days ahead)
Salad dressing - Whisk together all ingredients for the dressing. Season with salt and pepper and add more lime juice, to taste. (Can be done up to 5 days ahead)
Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead).
Lettuce - Chop.

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Make

Heat a wok or saute pan over medium-high heat. Add first part of cooking oil to wok. When oil begins to shimmer, add chicken. Saute until golden brown, 3 to 4 minutes, and remove chicken from pan and set aside (don’t worry if it isn’t cooked all the way through yet).
Return wok to heat and add second part of cooking oil. Add white parts of green onions (reserve green parts), broccoli and bell peppers with a sprinkle of salt. Saute until vegetables are tender but still crunchy, 4 to 5 minutes.
Add chicken back to pan. Push all ingredients to the sides forming a hole in the middle. Give your stir-fry sauce a stir and pour into the hole. Wait for it to bubble and darken before tossing to coat everything in sauce. Add cashews and cook until chicken is cooked through and sauce is reduced down and coats vegetables.
Spoon stir-fry over lettuce and top with green parts of green onions. Serve with spicy lime dressing over the top and enjoy!

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Warm Cashew Chicken Salad with spicy Asian lime dressing