Kale Cashew Chicken Salad
Updated Feb 15, 2021, Published May 01, 2016
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This Kale Cashew Chicken Salad is a healthy and flavorful meal that you can make ahead for lunch or dinner. Omit the cheese if dairy-free or Paleo.
Kale Cashew Chicken Salad
Ingredients
For the dressing:
- 2 cups roasted salted cashews, or 1 cup cashew butter
- 6 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- ¾ cup water
For the salad:
- 6 cups chopped kale
- 2 (6-ounce) chicken breasts, , cooked and shredded
- 4 ounces sharp cheddar cheese, cut into small cubes (omit for dairy-free)
- 1 cup red grapes, halved
- 2 medium apples, cored and cut into small cubes
- ½ cup roasted cashews, roughly chopped
Instructions
Make the dressing:
- Place the cashews in a food processor fitted with the steel blade and blend until it achieves a creamy “butter” texture. (Skip this step if using 1 cup cashew butter.) Add the vinegar, lemon juice, and water. Blend well.
Make the salad:
- Combine all of the salad ingredients in a large bowl and toss to combine. Gradually drizzle the dressing over the salad, tossing often, until you’ve added enough to reach your desired taste. Serve immediately. (Store remaining dressing in an airtight container in the refrigerator. Can be used as a dip or marinade.)
Nutrition
Calories: 832kcalCarbohydrates: 57gProtein: 43gFat: 52gSaturated Fat: 14gCholesterol: 84mgSodium: 759mgPotassium: 1500mgFiber: 5gSugar: 20gVitamin A: 10425IUVitamin C: 131.3mgCalcium: 407mgIron: 7.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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