Ingredients

The following ingredients have 8 Servings
  • 1/2 lb chicken breasts (diced into 1-in cubes)
  • 1 medium red pepper (diced)
  • 1 carrot (cut into matchsticks)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 3/4 cup roasted cashews
  • Salt and pepper to taste
  • 4 cups chopped romaine lettuce
  • 1-1/2 cups shredded cabbage
  • 1/2 cup sliced green onions
  • 1 medium orange (peeled and diced)
  • 1 medium avocado (diced)
  • 2 tablespoons lime juice
  • 1/4 cup greek yogurt
  • 2 teaspoons minced chipotle in adobo sauce
  • Salt and pepper to taste

Instruction

  • Heat a large skillet over medium-high heat. Once skillet is hot, saute chicken, red pepper, carrot, and garlic in olive oil until chicken is no longer pink and vegetables are tender, about 10 minutes. Stir soy sauce, cashews, and salt and pepper to taste into skillet.
  • Meanwhile in a large bowl, combine lettuce, cabbage, green onion, and orange. Arrange warm chicken mixture on top of salad. Set aside for a moment to make the dressing.
  • Make the dressing: In a food processor, pulse all dressing ingredients until smooth. Season dressing with salt and pepper to taste.
  • When ready to serve, drizzle individual servings of salad with dressing and serve. Enjoy!