Spring Chicken Salad

Spring Chicken Salad

Recipe Rating: 3.2941
Serves 4

Use this light and delicious salad as a sandwich filling or serve alongside slices of fresh mango. Add more veggies if you like: diced red bell pepper or thinly sliced cooked asparagus are colorful additions.

  • 2/3 cup raw cashews
  • 1 tablespoon cider vinegar
  • Pinch fine sea salt
  • Pinch cayenne pepper
  • 1 large (10-ounce) boneless, skinless chicken breast
  • 1 1/4 cup green peas (boiled fresh or thawed frozen)
  • 1 bunch green onions, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 4 cups chopped romaine lettuce or arugula, for serving
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Place cashews in a cup and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain and discard soaking liquid. In a blender, combine cashews, 1/4 cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time if necessary to purée. 

Place chicken breast in a small saucepan and add enough water just to cover. Place over medium-high heat and bring to a boil. Lower heat, cover, and simmer until chicken is just cooked through, about 15 minutes. Remove from heat, drain and cool. 

Dice chicken and place in a large bowl. Add cashew cream, peas, green onions and dill, and toss to combine. Serve salad on top of lettuce.

Nutritional Info: 
Per Serving: 250 calories (110 from fat), 12g total fat, 2g saturated fat, 45mg cholesterol, 170mg sodium, 15g carbohydrates, (3 g dietary fiber, 4g sugar), 22g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.