Grilled Cashew Chicken & Citrus Salad

Grilled Cashew Chicken & Citrus Salad
  • Prep Time: 15
  • Total Time: 30
  • Servings: 6.0

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About this Recipe

Crunchy candied cashews, juicy sections of orange and grapefruit and tender grilled chicken fillets are showcased in this refreshing salad.


.5 cup (125 mL) Cashews
3 tbsp (45 mL) Chopped cilantro
3 tbsp (45 mL) Vegetable oil
2 Cloves garlic, minced
1 tbsp (15 mL) Soy sauce
1 tsp (5 mL) Brown sugar
.5 Jalapeno, seeded and minced
2 tsp (10 mL) Lime juice
2 tbsp (30 mL) Water
Salt and pepper
1 Package Maple Leaf Prime Naturally® Chicken Breast Fillets
3 tbsp (45 mL) Vegetable oil, divided
.5 cup (125 mL) Cashews
.5 tsp (2 mL) Cinnamon
1 tbsp (15 mL) Honey
2 tbsp (30 mL) Lemon juice
1 tsp (5 mL) Dijon mustard
Salt and pepper
6 cups to 8, (1.5-2 L) Mixed salad greens
1 Large orange, segmented
1 Grapefruit, segmented


PLACE cashews, cilantro, vegetable oil, garlic, soy, brown sugar and jalapeno in the bowl of a food processor. With the machine running slowly pour in water until smooth and blended. Season with salt and pepper. Pour into a re-sealable plastic bag and add chicken. Carefully seal the bag and massage marinade into chicken. Refrigerate for at least 30 minutes, up to 2 hours.

PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray. Grill chicken for 5-7 minutes per side or until internal temperature reaches 165°F (74°C). Set aside.

HEAT 2 tsp (10 mL) oil in a small skillet over medium heat. Add cashews and cook, stirring constantly for 3-4 minutes or until lightly browned. Add cinnamon and honey. Stir to coat and remove from heat. Transfer to a plate to cool.

COMBINE lemon juice and Dijon mustard in a small bowl. Slowly whisk in remaining oil, salt and pepper.

TOSS salad greens, oranges, grapefruit and cashews in a large serving bowl. Top with grilled chicken fillets and drizzle with dressing.


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