1/3cupraw cashewstoasted (see Notes) or 1/4 cup cashew butter
2tablespoonsunseasoned rice vinegar
1tablespoonolive oiluse a mild flavored oil
1/2teaspoonfine sea salt
1/2teaspooncrushed red pepper
2chicken breastsmarinated for at least one hour in 1/4 cup of the dressing above or in this marinade
6cupsmixed salad greens
1/2small red oniondiced
1medium red bell pepperdiced
4 to 5sprigs fresh cilantro
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.
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, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com