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Warm Cashew Chicken Salad
with cucumbers

Active: 30 min Total: 30 min
Our twist on the take-out favorite was first featured in December 2015 and reviewers loved the flavors and the ease with which the dish comes together. This paleo version comes together in a warm salad with lettuce and cucumbers.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Warm Cashew Chicken Salad:
  • Broccoli - 12 oz , chopped
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Stock, any type - 2/3 cup
  • Bragg's / coconut aminos - 3 Tbsp
  • Arrowroot powder - 1 tsp
  • Honey - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Cucumbers - 8 oz , diced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cashews, roasted and unsalted - 2 oz

Nutrition Facts

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Prep

  1. Broccoli / Ginger / Garlic - Prep as directed. Store broccoli in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
  2. Make stir-fry sauce - Whisk together stock, aminos, ginger, garlic, arrowroot powder, honey and red pepper flakes. (Can be done up to 5 days ahead)
  3. Chicken - Chop into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  4. Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  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. Remove chicken from pan and set aside (don’t worry if it isn’t cooked all the way through; it will finish in the sauce).
  2. Return wok to heat and add second part of cooking oil. Add broccoli and saute until 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 stir-fry sauce a stir and pour into the hole. Wait for it to bubble and darken before tossing to coat everything in sauce. Cook until chicken is cooked through and everything is coated in sauce, 2 to 3 minutes more.
  4. Remove wok from heat and stir in cashews. Allow to cool for a few minutes while preparing salad.
  5. Toss together lettuce and cucumbers.
  6. Serve stir-fry over lettuce and cucumbers. Gently toss everything together right before serving. Add some hot sauce on top if you’d like. Enjoy!

Nutrition Facts

Amount Per Serving
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