I recently looked at an old Weber’s Big Book of Grilling and came across a Cashew Chicken Salad. I did a few tweaks to the recipe to make it more to my liking, and I have to say it turned out great. The salad is crunchy, sweet, salty, and savory all in one, a perfect dinner when you want to make something light and healthy but not overly labor-intensive. 

 

Yield 2 - 3 servings

 

Marinade

2 Tbsp pineapple juice from a can of crushed pineapple

1 Tbsp sesame oil

1 Tbsp tamari

1 Tbsp hoisin sauce

2 tsp fresh ginger, grated

1 garlic clove, chopped

½ tsp coriander

¼ tsp red pepper flakes

 

2 chicken breasts, boneless and skinless, butterflied

 

Vinaigrette

½ cup crushed pineapple, drained

2 Tbsp olive oil

2 Tbsp rice wine vinegar

1 Tbsp sesame oil

1 tsp hoisin sauce

1 Tbsp cilantro, chopped

2 tsp tamari

2 tsp fresh ginger, grated

1 tsp garlic, minced

 

Salad

2 cups thinly sliced Napa cabbage

1 cup beansprouts

1 cup thinly sliced snow peas

1 cup thinly sliced carrots

¾ cup roasted cashews

 

In a bowl, whisk together the marinade ingredients. Place the chick in a resealable plastic bag and pour in the marinade. Seal the bag and place it into the refrigerator for 2 - 4 hours. Turn the bag once halfway through. 

 

In a small bowl, whisk together all the ingredients for the vinaigrette and set aside. 

 

In a large bowl, toss together all the salad ingredients and set it in the refrigerator with a damp paper towel over the top until ready to use. 

 

Remove the breasts from the marinade and discard the marinade. Grill the breasts on medium heat until they are no longer pink inside and the juices run clear. Flip them once halfway through. Once they are done, place the chicken breasts on a plate and let them rest for 2 minutes before slicing them into strips. 

 

Add the chicken and vinaigrette to the salad ingredients and toss to coat. Serve immediately.

 

Just Salt It, and enjoy!