Chicken Cashew Salad


1 to 2 lbs cooked, cubed chicken breast (Kirkland Grilled Chicken Breast Strips, found in chilled section, work well if you’re in a rush)
¼ c. RAW cashews
2 scallions (green onions), chopped, white and some of green
½ c. cilantro, chopped


2 Tbl. Rice vinegar
1 Tbl. Soy Sauce
1 Tbl. Mirin
1 tsp. minced ginger
1 tsp sesame oil (olive or other oil can be substituted if you’re not fond of sesame, or cut it to ¼ tsp + ¾ other oil. If no sesame oil is used, zip it up with a splash of Sriracha or other flavoring)

Best made the day before serving, adding onion and cilantro on the day of serving. The cashews will soften and take on flavor the longer they sit in the dressing.

Mahalo to Susan Rhymes for sharing her recipe.

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