INGREDIENTS:
DRESSING:
3 tbsp roasted, salted cashews
1 tbsp each chopped fresh ginger, cilantro and shallots
2 tbsp each rice vinegar and fresh lime juice
1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)
1 clove garlic
1/2 tsp raw honey
2 tbsp safflower oil
Sea salt and ground black pepper, to taste
SALAD:
4 cups shredded napa cabbage
2 heads baby bok choy, chopped (about 2 cups)
1 cup snow peas, halved crosswise
1 cup julienned carrots
1 cup chopped kale
1 bunch green onions, sliced (white and green parts, divided)
½ cup chopped fresh cilantro
½ cup diced daikon radish or red radish
¼ cup chopped roasted, salted cashews
CHICKEN:
4 5-oz boneless, skinless chicken breasts
1/8 tsp each salt and ground black pepper
1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)
PREPARATION:
Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.
Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.
In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.
