This is a great twist on a chicken salad, using healthier ingredients for new flavors. Chicken is a lean protein and when combined with vegetables and a healthy fat like cashews, this makes a great snack, side dish or small salad entrée. Consider adding in quinoa or brown rice for a quality carbohydrate boost. Enjoy!
SPRING CHICKEN SALAD adapted from www.wholefoodsmarket.com
ingredients
- 2/3 cup raw cashews
- 1 tablespoon cider vinegar
- Pinch fine sea salt, optional
- Pinch cayenne pepper
- 1 large (10-ounce) boneless, skinless chicken breast
- 1 1/4 cup green peas (boiled fresh or thawed frozen)
- 1 bunch green onions, thinly sliced
- 2 tablespoons chopped fresh dill
- 4 cups mixed greens and arugula, for serving
- optional vegetable add-ons: shaved asparagus, red bell peppers, chopped or spiralized beets
directions
Place cashews in a cup and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain and discard soaking liquid. In a blender, combine cashews, 1/4 cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time if necessary to purée.
Place chicken breast in a small saucepan and add enough water just to cover. Place over medium-high heat and bring to a boil. Lower heat, cover, and simmer until chicken is just cooked through, about 15 minutes. Remove from heat, drain and cool.
Dice chicken and place in a large bowl. Add cashew cream, peas, green onions and dill, and toss to combine. Serve salad on top of lettuce.
“It’s about making progress toward our goals that makes us come alive most.” -Mastin Kipp
Be Well ~Meg @REJOOVwithMeg
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