Cashew Chicken Salad

Dressing:
1/2 c. orange juice concentrate
1/4 c. chopped cilantro
1/4 c. canola or olive oil
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. orange zest
1 tsp. sugar
Salt and pepper as desired

Salad:  
4 boneless, skinless chicken breasts, cooked and diced
3 stalks celery, thinly sliced
1 1/2 c. shredded Romaine lettuce
4 green onions, thinly sliced, including tops
1 medium red bell pepper, cut into thin strips
3/4 c. cashews
1 (11 oz.) can mandarin oranges, drained

For the dressing, combine orange juice concentrate, cilantro, oil, vinegar, mustard, orange zest, sugar, salt and pepper in food processor and blend until smooth. Pour over salad ingredients as needed to coat. Toss lightly. Garnish with additional chopped cashews and minced cilantro if desired. Serves four – six.

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