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Cashew Chicken Salad: This is the most flavorful chicken I have ever made. It was an instant hit for the whole family, took less than 30 minutes to prepare, & tastes so great as leftovers that we don't even bother reheating it. | thenourishedfamily.com

Cashew Chicken Salad

Cashew Chicken Salad: This is the most flavorful chicken I have ever made! It was an instant hit for the whole family, took less than 30 minutes to prepare, & taste so great as leftovers that we don't even bother reheating it. Serve this as the main event, bring it to a potluck, or make ahead and eat for a healthy lunch during the week. 
Course Lunch, Main Dish, Side Dish, Vegetable
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Rashele Birmingham

Ingredients

Toasted Cashews

  • 3/4 cup cashews toasted or roasted
  • 1 Tbsp avocado oil or substitute coconut oil or butter

Chicken

  • 1/4 cup avocado oil or substitute coconut oil, butter, or goose fat
  • 1 1/2 pounds boneless skinless chicken thighs cubed
  • 1 tsp Celtic sea salt
  • 1 tsp garlic powder or 2 cloves minced garlic
  • 1 1/2 tsp basil, dried
  • 1/4 tsp black pepper
  • 1/4 cup coconut aminos or substitute soy sauce
  • 2 Tbsp maple syrup pure, organic
  • 12 cups lettuce variety
  • 1/2 small red onion sliced into thin strips about 1 inch long

Instructions

Cashews

  1. Heat the oil in large pan over medium heat. Add cashews and stir frequently until they start to brown and look "toasted". Remove from pan and set aside.

Chicken

  1. Heat oil in large pan over medium heat, add the cubed chicken and season with salt, pepper, and spices. Sauté until chicken is no longer translucent and then turn heat down to medium low. Allow chicken to continue to cook, uncovered & stirring occasionally, until the juices have cooked down and there is very little liquid left in the pan.
  2. Add coconut aminos and continue to cook, uncovered & stirring occasionally, until the liquid has again cooked down and there is very little liquid left in the pan.
  3. Add maple syrup and stir to coat for 1-2 minutes. Turn off heat, add cashews, and stir to combine.
  4. Serve on top of a generous amount of salad, top with red onions and drizzle in authentic olive oil. Delicious both warm and cold as leftovers.

Recipe Notes

This recipe was adapted from and inspired by The Wellness Mama Cookbook, pg. 157.