Cashew Lime Grilled Chicken Salad

Cashew Lime Chicken The warm  weather has finally arrived which means its BBQ season and for me the beginning of salad-craving season! This Cashew Lime Grilled Chicken Salad recipe is one that I developed towards the end of last summer and which became a weekly favourite.

The chicken marinade is based on this recipe from Simply Recipes and from the first taste of the marinade in the food processor I was in love! The original post didn’t include recommendations on what to serve it with, so I decided to expand the recipe into a full meal salad.

The combination of the cashews, cilantro and lime is both unique and delicious and the brown sugar adds a nice sweetness which is perfect if you’re like me and like a touch of sweet in your dressings.

With chicken, beans and cashews pack in the protein and make the salad filling enough as a main without the need of any other sides.

After just one bit of his dinner my husband said “Oh yeah, I remember this. Good.”. It sure is! It will definitely be a regular dinner for our family again this summer!

Enjoy!

INGREDIENTS (Serves 4):

For the marinade:

1 CUP UNSALTED CASHEWS

1 BUNCH CILANTRO

JUICE OF 2 LIMES

2 TBSP BROWN SUGAR

2 TBSP SOY SAUCE

4 CLOVES GARLIC

1/2 CUP OIL

1/2 TSP SALT

For the salad:

8 CHICKEN THIGHS (CUT IN HALF)

1 CUP CORN – Either frozen or canned whole kernel corn works

1 CUP CANNED BLACK BEANS (DRAINED AND RINSED)

2 AVOCADOS (PITTED, QUARTERED AND SLICED)

4 CUPS SALAD GREENS – I use half spinach and half mixed greens

For the dressing:

1/2 MARINADE

1/4 CUP OIL – Again, I suggest canola

JUICE OF TWO LIMES

DIRECTIONS:

Mix all ingredients for the marinade in a food processor until blended into a consistent paste. Adjust seasoning to taste.

Coat chicken pieces with 1/2 of the marinade and marinate in fridge for 1/2 hour or longer.

In the meantime, mix remaining 1/2 of marinade with the other dressing ingredients and shake or whisk well. (Dressing will be thick)

Arrange greens on a large platter and toss with a few spoons of the dressing. Top with the corn, black beans and avocado slices.

Grill chicken pieces until cooked through (internal temperature of 165⁰F) – approximately minutes per side.

Arrange chicken pieces on top of salad and drizzle with remaining dressing.

Prep Time: 20 min

Cooking Time: 15 min

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