My friend’s, Dan and Champion,came visit from the coast this weekend. Dan said he had been craving some of my home cooking. This salad is one of his favorites. Generally any place I take this salad, people are asking for the recipe and it’s usually eaten very quickly. You can also layer this salad with cream cheese and sweet and sour sauce for a great dip. I’ve always made this recipe with peanuts before, but I’m not so into peanuts anymore and so many people can’t have them. So, this time I used cashews. I will probably never use peanuts again. You certainly can still use them, if you totally love peanuts. Almonds would be great substitution as well, chicken and almonds are almost always good together.
Serve this chicken salad over greens or rice, on a sandwich, as a dip or on a cracker for a bite size appetizer.
This time I served it over raw spinach with steamed rice and sauteed greens beans and cherry tomatoes. Everyone happily cleared their plates. 🙂
Cashew Ginger Chicken Salad
2 Boneless skinless chicken breast, cooked and shredded
2 medium Carrots, shredded
1/4 c. Cilantro, chopped
1/4 c. Green onion, diced
2 Tb. Garlic, minced
2 Tb. Ginger, minced
1 c. Cashews, chopped
1/4 – 1/3 c. Coconut aminos, Wheat free tamari or soy sauce
(coconut aminos are slightly sweeter and a little less salty then regular soy sauce)
1/4 – 1/3 c. Sesame oil
2 Tb. Lemon or lime juice
Sea salt and Pepper to taste
I medium bowl, toss shredded chicken, shredded carrots, cilantro, green onion, garlic and cashews.
Pour coconut aminos, sesame oil and lemon juice over salad and toss to coat.
Season with salt and pepper.