This was going to be the Old Mill Doodle News June 2011 recipe, however newsletter space is limited and we had lots of great photos to share. It’s a great main course salad for the warm summer days ahead. I like to prepare most of it early in the day, so all that needs to be done at dinner time is toss together, pour a glass of wine or iced tea and relax.
Cashew-Orange Chicken Salad
1C orange juice
1/4 C fresh cilantro or parsley
1/4C vegetable oil
1Tbsp red wine vinegar
1Tbsp Dijon mustard
1tsp grated orange rind
freshly ground black pepper
6 poached chicken breast halves
3 celery stalks, cut into strips
2C shredded romaine
3 green onions, slice the entire onion
1 large red bell pepper, cut into strips
3/4C salted cashews
1 11-oz can mandarin oranges
Place the oj in a pan, boil and reduce to 1/2C. Let cool. Combine oj.cilantro, oil, vinegar, mustard, orange rind, sugar, s&p in a food processor or blender. Mix for 20 seconds.
Cut the chicken into 1/2 inch slices. Transfer to a large bowl. Ad the remaining ingredients, pour the dressing over the top, and gently toss. Serve with a few additional chopped cashews sprinkled over the top.