Name: Warm Chicken, Quinoa & Spicy Cashew Salad with Ginger-Lime Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 3 medium carrots; ¾ cup cashews, roasted unsalted; 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ limes; 1 ½ medium heads napa cabbage; 1 ½ cups quinoa; black pepper; cayenne pepper; chili-garlic sauce; chili powder; extra virgin olive oil; pure maple syrup; salt; soy sauce

Warm Chicken, Quinoa & Spicy Cashew Salad with Ginger-Lime DressingWarm Chicken, Quinoa & Spicy Cashew Salad with Ginger-Lime Dressing — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

3 medium carrots

¾ cup cashews, roasted unsalted

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ limes

1 ½ medium heads napa cabbage

1 ½ cups quinoa

black pepper

cayenne pepper

chili-garlic sauce

chili powder

extra virgin olive oil

pure maple syrup

salt

soy sauce

Instructions

In a medium saucepan, combine water, quinoa, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, place cashews, oil, and spices in a small bowl; stir to coat.

Once the skillet is hot, add the cashews and cook, stirring constantly, until golden brown, 3-4 minutes. Return cashews to the bowl and set aside to cool. (Reserve skillet for later use.)

Pat chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Return the skillet to medium-high heat, add oil, and swirl to coat the bottom. Working in batches if necessary, add chicken and cook, flipping once, until cooked through and golden, 8-10 minutes. Remove to a plate and loosely cover with aluminum foil.

Meanwhile, wash and dry the fresh produce.

Juice limes into a large bowl.

Using a clean cutting board, peel and mince ginger. Add to the bowl with the lime juice along with oil, soy sauce, maple syrup, and chili garlic sauce; whisk to combine the dressing.

Peel, trim, and coarsely grate carrots. Add to the bowl with the dressing.

Trim and cut green onions crosswise into thin pieces. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl. (Reserve remaining cilantro for serving.)

Trim off and discard the root end of the each cabbage, halve lengthwise, then thinly slice crosswise. Add to the bowl along with quinoa, spicy cashews, and spinach, then toss to combine the salad.

Thinly slice chicken into strips.

To serve, divide salad between plates or bowls; top with chicken and reserved cilantro. Enjoy!

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