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!
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:
1/4 CUP OIL – Again, I suggest canola
JUICE OF TWO LIMES
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