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Cashew Chicken Salad with Pineapple Ginger Vinaigrette
Cashew Chicken Salad with juicy coconut, cashew crusted chicken, pineapple, mangoes, cucumbers, lettuce, green onion and red bell peppers and Pineapple Ginger Vinaigrette! This Cashew Chicken will transport you to the tropics with its paradisaical flavors and textures and you'll never want to come back!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- food processor
📝 Preparation Steps
1
Prepare Crispy Cashew Coconut Crusted Chicken according to recipe. Cut into strips when slightly cooled.
2
Place all of the Pineapple Vinaigrette ingredients in a blender or food processor and puree until smooth. Taste and add additional honey, paprika, salt and pepper if desired, keeping in mind the fruit will be sweet. (I add a little more paprika for a kick)
fresh pineapple (chopped from 1 whole pineapple)1 cuppineapple, chopped (Remaining not used in vinaigrette)
3
Toss all the salad ingredients together or toss vegetables then add pineapple, mango and avocado to individual servings if you know there will be some left (so you can save separately). Drizzle individual servings with dressing (you don't need a lot). Enjoy!
fresh pineapple (chopped from 1 whole pineapple)1 cuppineapple, chopped (Remaining not used in vinaigrette)large mango, chopped1avocado, chopped (optional)1
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