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Warm Cashew Chicken Salad
with spicy Asian lime dressing

Active: 35 min Total: 35 min
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.


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


  1. Broccoli / Bell peppers / Ginger / Garlic / Green onions - Prep as directed. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead).
  5. Lettuce - Chop.

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  1. 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).
  2. 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.
  3. 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.
  4. 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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