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 cashew milk. The cashew milk gives the dressing a creamy and silky consistency without fat overload.
So, don’t even think about ordering take-out tonight…this is so much better!
Thai Cashew Chicken and Mango Salad
- 1/3 cup raw cashews toasted (see Notes) or 1/4 cup cashew butter
- 1/4 cup 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
- 1/2 teaspoon lemongrass grated
- 1 clove garlic
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red pepper
- 2 chicken breasts marinated for at least one hour in 1/4 cup of the dressing above or in this marinade
- 6 cups mixed salad greens
- 1/2 small red onion diced
- 1 medium red bell pepper diced
- 1 mango diced
- 1 avocado diced
- 4 to 5 sprigs fresh cilantro
- 1/2 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!