Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 head Napa cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snow peas, trimmed and sliced
- 1/2 cup chopped cilantro
- 1/2 cup cashews, chopped
- 1/4 cup green onions, thinly sliced
- Salt and pepper to taste
For the Cashew-Cilantro Dressing:
- 1/2 cup roasted cashews
- 1/2 cup cilantro leaves
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 garlic clove
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, combine the shredded chicken, Napa cabbage, red bell pepper, shredded carrots, snow peas, chopped cilantro, cashews, and green onions. Season with salt and pepper to taste.
2. In a blender or food processor, combine the roasted cashews, cilantro leaves, olive oil, rice vinegar, honey, garlic clove, salt, and pepper. Blend until smooth.
3. Pour the cashew-cilantro dressing over the salad and toss to combine.
4. Serve immediately, garnished with additional chopped cashews and cilantro leaves if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 345
- Fat: 22g
- Carbohydrates: 16g
- Protein: 24g
Substitutions for ingredients:
- Instead of Napa cabbage, you can use regular green cabbage or romaine lettuce.
- Instead of red bell pepper, you can use yellow or orange bell pepper.
- Instead of snow peas, you can use sugar snap peas or green beans.
- Instead of cashews, you can use almonds or peanuts.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
Variations:
- Add sliced avocado for extra creaminess.
- Add sliced mango or pineapple for a tropical twist.
- Use grilled shrimp or tofu instead of chicken.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking and shredding your own chicken.
- Make the dressing ahead of time and store it in the refrigerator for up to 3 days.
- If you don't have a blender or food processor, you can finely chop the cashews and cilantro and whisk together the dressing ingredients in a bowl.
Storage instructions:
- Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cashews and cilantro leaves.
Garnishes:
- Chopped cashews and cilantro leaves
Pairings:
- This salad pairs well with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed rice or noodles
- Egg rolls or dumplings
Troubleshooting advice:
- If the dressing is too thick, add a splash of water or more olive oil to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chinese chicken salad is a popular dish in California cuisine, believed to have originated in the 1930s.
Flavor profiles:
- This salad is sweet, savory, and nutty, with a bright and tangy dressing.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish at a potluck or barbecue.
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