Asian Chicken Salad from My Heart Beets

Crisp cabbage adds delectable crunch to this zesty Asian salad.

Recipe: Asian Chicken Salad from My Heart Beets

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4


For the Salad:

½ cup Specially Selected Unsalted Deluxe Whole Cashews, cut in half or roughly chopped

2 Kirkwood Never Any! Chicken Breasts, grilled and sliced

1 tablespoon sesame seeds

½ head cabbage, thinly sliced

2 cups shredded carrots

1 cup fresh cilantro leaves

½ cup sliced green onions

4 mandarins, peeled and cut into segments

For the Creamy Asian Dressing:

½ cup SimplyNature Organic Extra Virgin Olive Oil

2 tablespoons SimplyNature Cashew Butter or Almond Butter

2 tablespoons SimplyNature Organic Wildflower Honey

2 tablespoons SimplyNature Organic Apple Cider Vinegar

1 tablespoon Fusia Asian Inspirations Soy Sauce

1 teaspoon sesame oil

¼ teaspoon ground ginger

¼ teaspoon Stonemill Sea Salt Grinder

⅛ teaspoon Stonemill Ground Black Pepper


  1. Preheat oven to 350°F.

  2. Place the cashews and sesame seeds on a small baking sheet and bake for 5-7 minutes.

  3. Meanwhile, toss the cabbage, carrots, cilantro leaves, and green onions in a large bowl. Top with grilled chicken and mandarins.

  4. Add all of the dressing ingredients in a food processor and blend until well combined; drizzle on top of the salad.

  5. Garnish with cashews and sesame seeds and serve.

Nutrition Information Per Serving: 750 calories, 56g fat, 8g saturated fat, 35mg cholesterol, 460mg sodium, 44g carbohydrate, 10g fiber, 16g sugar, 23g protein, Vitamin A 120%, Vitamin C 120%, Calcium 40%, Iron 35%