This Asian Cashew Chicken salad is the perfect solution when you are feeling bloated or need a quick reset after a vacation. Full of vibrant vegetables, it is anti-inflammatory and checking all of the healthy boxes. The dressing is cashew butter (you can also use peanut butter or almond butter), coconut aminos, fish sauce and lime juice, with a few other ingredients. The Cole slaw mix and other vegetables give the salad a great crunch. Throw some chicken in there for your protein, or you could easily sub shrimp or sliced beef.
I am all about keeping things simple and using any shortcuts possible. Trader Joe’s has all of these salad ingredients pre-washed and bagged and ready to go. It cuts down on prep time so this salad can be ready in no time at all! You can also use a rotisserie chicken and just removed the skin and bones and chopped the chicken. Keep it as simple and healthy as possible!
Ingredients:
1 bag shredded cabbage mix
1 bag grated carrots
1 bag sugar snap peas
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1/2 cup chopped cilantro
1 rotisserie chicken, de-skinned and de-boned, chopped into bite size pieces (you can also use grilled chicken breasts)
1/2 cup dry roasted cashews
For the Dressing:
1/3 cup cashew butter (you can sub almond butter)
1/4 cup coconut aminos
2 tbsp Red Boat fish sauce
2 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp olive oil
Juice of 1 lime
Mix all dressing ingredients together with a whisk in a small bowl until smooth.
Directions:
For the salad:
In a large bowl, add the cabbage mix, carrots, snap peas, bell peppers and cilantro. Toss well. Add the chicken. Pour the dressing over salad and toss well. Top with Cashews. Enjoy!
