From The New York Times
Andy Baraghani
Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you'll happily keep in the fridge for a few days, if it lasts that long.
Spicy and Creamy Cashew Chicken Salad
Ingredients
Yield: 4 servings
3 tablespoons cashew or peanut butter
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce or tamari
2 teaspoons honey
1 to 2 medium-hot green chiles (such as serrano or jalapeño), finely grated
1 garlic clove, finely grated
Salt and freshly ground black pepper
½ medium head green or red cabbage, coarsely chopped or torn (8 cups)
3 cups/about 12 ounces shredded cooked chicken
2 small cucumbers, halved lengthwise and thinly sliced
1 cup mixed tender herbs (such as cilantro, basil and mint), very coarsely chopped
½ cup roasted salted cashews, coarsely chopped
Preparation
Step 1
In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.
Yield: 4 servings
3 tablespoons cashew or peanut butter
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce or tamari
2 teaspoons honey
1 to 2 medium-hot green chiles (such as serrano or jalapeño), finely grated
1 garlic clove, finely grated
Salt and freshly ground black pepper
½ medium head green or red cabbage, coarsely chopped or torn (8 cups)
3 cups/about 12 ounces shredded cooked chicken
2 small cucumbers, halved lengthwise and thinly sliced
1 cup mixed tender herbs (such as cilantro, basil and mint), very coarsely chopped
½ cup roasted salted cashews, coarsely chopped
Preparation
Step 1
In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.
Step 2
Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.
Step 3
Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.
Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.
Step 3
Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.
Tip
Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.
Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.
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