Salads that pass as a complete meal make me more happy than I can tell you. Especially when things get busy and getting take-out becomes tempting. I love that I can make the dressing, chop a few things or even grill some chicken ahead of time, then just put it all together in the evening. Well, this…oh, my goodness…this is so delicious, I want you to promise me that you’ll make it! Mostly because I know you’ll love it…and partly because it took me four tries to really get the dressing just right (wink, wink).
This type of dressing is similar to a Thai peanut dressing, but this is so incredible with buttery and creamy cashews. It’s lightened up with Silk’s Unsweetened Cashew Milk. The cashew milk gives the dressing a creamy and silky consistency without fat overload. Silk Cashewmilk has less calories than skim milk and fifty percent more calcium. I love using it on cereals, by the glass and in any recipe where I’d use regular milk. It has a great creamy taste that feels like a treat.
So, don’t even think about ordering take-out tonight…this is so much better!
- 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
- 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.
- 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.
- 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.
- Cut the rested chicken into cubes and divide between the two salads. Top with some dressing.
If you love Thai flavors as much as I do, you’ll also love this Thai Coconut Shrimp Soup!
Meal salads are my FAVORITE. How did you know?! I especially love any that involve some fruity sweetness, so this mango is hitting the spot!
This type of salad makes me happy too, Joanne! Thanks so much!
This recipe sounds delicious!! I will definitely try it very soon!
I do want to let you know that I tried to use the PrintFriendly link you have above and it takes me to their site but shows a page on net neutrality in French (but your title for the mango cashew recipe is shown on a link at the very top).
Thanks for your recipes, I do enjoy reading them!
Thanks so much for your sweet words, Nancy! I’m so glad you like the recipes! I appreciate you letting me know about that print feature. I wouldn’t have known otherwise. I’m working on fixing that right now. Sorry for any inconvenience!
I really need to try this Silk Cashew Milk! I keep hearing about it and it sounds delicious. Just like this salad :)
Thanks so much, Jennifer! I know you’ll love it! It is so creamy and delicious!