Cashew-Orange Chicken Salad
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
1tsp sugar
1tsp salt
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.