Thai Cashew Chicken and Mango Salad
Serves: 2 dinner size salads
  • ⅓ cup raw cashews, toasted (see Notes) or ¼ cup cashew butter
  • ¼ cup Silk Unsweetened Cashew Milk
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil (use a mild flavored oil)
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon lemongrass, grated
  • 1 clove garlic
  • ½ teaspoon fine sea salt
  • ½ teaspoon crushed red pepper
  • 2 chicken breasts, marinated for at least one hour in ¼ cup of the dressing above or this marinade
  • 6 cups mixed salad greens
  • ½ small red onion, diced
  • 1 medium red bell pepper, diced
  • 1 mango, diced
  • 1 avocado, diced
  • 4 to 5 sprigs fresh cilantro
  • ½ cup raw cashews, toasted
  1. Combine the salad dressing ingredients in a blender. Process for about 15 seconds. Pour the dressing in a bowl or jar and refrigerate until ready to use.
  2. On a greased outdoor grill or on a greased grill pan over the stove, grill the marinated chicken breasts for about 4 to 5 minutes per side. Transfer onto a plate and immediately cover with foil. Allow the chicken to sit covered for at least 8 to 10 minutes while you prepare the rest of the salad.
  3. On two large dinner plates, arrange the mixed greens, onion, red pepper, mango and avocado. Sprinkle the top of each salad with a few cilantro leaves and the toasted cashews.
  4. Cut the rested chicken into cubes and divide between the two salads. Top with some dressing.
To toast the raw cashews, preheat your oven to 350 degrees. Place the nuts on a baking sheet. Toast for 4 to 5 minutes. Remove and allow to cool.
Recipe by Taste Love and Nourish at