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–+ servings
asian chicken cashew quinoa salad

Asian Chicken Cashew Quinoa Salad

Natalie Mitchell
This salad is perfect hot or cold and is filled with refreshing flavors. It is gluten free and dairy free!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Course Main Course, Salad
Servings 4 servings

Equipment

  • Mixing Bowl

Ingredients
  

  • 1 package asian chopped salad mix without the dressings or add-ins
  • 2 cups cooked quinoa
  • 1/3 cup raw cashews
  • 2 large chicken breasts cooked
  • 1/4 cup green onion finely chopped
  • 1 tbsp sesame seeds
  • 2 clementines

Dressing

  • 1.5 tbsp tahini substitute with peanut butter
  • 1/3 cup coconut aminos substitute with soy sauce or tamari
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2 tsp rice vinegar
  • sriracha to taste

Instructions
 

  • Start by shredding your cooked chicken with two forks or a hand mixer
  • In a large mixing bowl, add the asian slaw mix (without dressing or topping packets), shredded chicken, quinoa, raw cashews, green onion, sesame seeds and clementines
  • In a small bowl make the dressing by whisking together the tahini, coconut aminos, ground ginger, garlic powder and rice vinegar
  • Pour the dressing over the salad and toss until combined
  • Serve immediately or store in the refrigerator for up to 1 week. Serve with sriracha on top
  • To eat warm, add salad into a saute pan and and cook on low/medium tossing occasionally until heated through.

Nutrition

Serving: 0.4recipe | Calories: 313kcal | Carbohydrates: 31.9g | Protein: 22.9g | Fat: 10.1g
Keyword asian, cashew, chicken, dairy free, dinner, gluten free, lunch, quinoa, salad
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