Description
- Cashew Chicken Salad blends crunchy cashews, tropical fruit, and baked chicken into one vibrant, healthy meal.
Ingredients
- For the Chicken:
- 6 chicken tenders or 1 large chicken breast, sliced
- 1/4 cup crushed cashews
- 1/4 cup shredded coconut (unsweetened)
- 1 egg, beaten
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Cooking oil spray
For the Pineapple Ginger Vinaigrette:
- 1 cup chopped fresh pineapple
- 1/4 cup honey
- 3 tablespoons apple cider vinegar
- 1/4 cup vegetable oil
- 1/4 to 1/2 teaspoon paprika
- 1 clove garlic, minced
- 1 1/2 teaspoons freshly grated ginger
- Salt and pepper to taste
For the Salad:
- 1 head romaine lettuce, chopped
- 5 green onions, sliced
- 1 large cucumber, chopped
- 1 red bell pepper, chopped
- 1/2 cup chopped pineapple (from remaining fruit)
- 1 large mango, chopped
- 1 avocado, diced (optional)
Instructions
- Prepare Chicken: Preheat oven to 400°F. In a bowl, mix crushed cashews, shredded coconut, and breadcrumbs. Season chicken with salt and pepper, dip into beaten egg, then coat with cashew mixture. Place on a baking sheet lined with parchment and lightly spray with oil. Bake for 20-25 minutes or until golden and cooked through. Let cool slightly, then slice into strips.
- Make the Dressing: Combine pineapple, honey, apple cider vinegar, oil, paprika, garlic, and ginger in a blender. Blend until smooth. Season with salt and pepper to taste.
- Assemble Salad: In a large bowl, toss romaine, green onions, cucumber, and red bell pepper. Top with mango, pineapple, and avocado if using. Add chicken strips on top.
- Serve: Drizzle with pineapple ginger vinaigrette just before serving. For meal prep or leftovers, keep dressing, fruit, and chicken separate until ready to eat.