Cashew Chicken Salad with Pineapple Ginger Vinaigrette
Cashew Chicken Salad with juicy coconut, cashew crusted chicken, pineapple, mangoes, cucumbers, lettuce, green onion and red bell peppers and Pineapple Ginger Vinaigrette!   This Cashew Chicken will transport you to the tropics with its paradisaical flavors and textures and you’ll never want to come back!
    Servings Prep Time
    6 45minutes
    Servings Prep Time
    6 45minutes
    Cashew Chicken Salad with Pineapple Ginger Vinaigrette
    Tangy Pineapple Ginger Vinaigrette
    • 1cup fresh pineapplechopped from 1 whole pineapple
    • 1/4cup honey
    • 3tablespoons cider vinegar
    • 1/4cup canola oil
    • 1/4-1/2teaspoon paprika
    • 1/4teaspoon Worcestershire sauce
    • 1clove garlic, peeled
    • 1 1/2teaspoons freshly grated ginger
    • Salt and pepper to taste
    Tropical Salad
    • 1 head romaine lettuce, chopped
    • 5 green onions, chopped
    • 1 large cucumber, chopped
    • 1 large red bell pepper, chopped
    • pineapple, chopped(Remaining not used in vinaigrette)
    • 1 large mango, chopped
    • 1 avocado, chopped(optional)
    1. Prepare Crispy Cashew Coconut Crusted Chicken according to recipe. Cut into strips when slightly cooled.
    2. Place all of the Pineapple Vinaigrette ingredients in a blender or food processor and puree until smooth. Taste and add additional honey, paprika, salt and pepper if desired, keeping in mind the fruit will be sweet. (I add a little more paprika for a kick)
    3. Toss all the salad ingredients together or toss vegetables then add pineapple, mango and avocado to individual servings if you know there will be some left (so you can save separately). Drizzle individual servings with dressing (you don’t need a lot). Enjoy!
    Recipe Notes

    *Coconut Cashew Chicken Recipe makes 12 chicken tenders so depending on personal preference of chicken to salad ratio (and how “hearty” you want your salad), you can make half or the whole recipe.