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| Napa Cabbage |
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| Baby Bok Choy |
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| Daikon Radish |
Ingredients:
3/4 cup roasted salted cashews, chopped
2/3 cup cilantro, slightly chopped
1 Tablespoon fresh ginger, roughly chopped
1 Tablespoon shallots, roughly chopped
2 Tablespoons rice vinegar
2 Tablespoons fresh lime juice
2 Tablespoons soy sauce*
2 Tablespoons sesame oil
1 clove garlic
1/2 teaspoon honey
2 Tablespoons olive oil
Salt and Pepper
4 boneless, skinless chicken breasts
4 cups shredded Napa Cabbage
2 cups Baby Bok Choy
1 cup julienned carrots
6 green onions, chopped, green and white divided
Directions:
Grill or bake chicken until chicken is almost done. (150 degrees or so)
Set aside to cool a bit.
In a food processor, chop 3 Tablespoons cashews until powdered.
Add ginger, 1 Tablespoon cilantro, shallots, vinegar, lime juice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, garlic and honey.
Pulse until minced.
Add Olive oil, 1/2 teaspoon salt, pinch of pepper and process until combined.
Set aside, do not refrigerate.
Combine cabbage, bok choy, carrots, green onion whites, cilantro and radish in a large bowl.
Finish chicken:
Cut chicken into desired sized pieces.
Combine 1 Tablespoon soy sauce and 1 Tablespoon sesame oil with chicken pieces in a large bowl and toss until well coated, let sit for 5 minutes while you heat your skillet.
In a hot skillet, or grill cook chicken pieces until fully cooked.
Remove from heat and set aside.
Add the dressing to the salad and toss to coat evenly.
Divide onto 4-6 plates.
Top with chicken pieces.
Garnish with scallion greens and chopped cashews.
