Cashew Chicken Salad with Pineapple Vinaigrette: A Tropical Delight
If you’re looking for a fresh, vibrant, and flavorful salad that combines crunch, creaminess, and a burst of tropical sweetness, this Cashew Chicken Salad with Pineapple Vinaigrette is the perfect choice. With crispy cashew coconut-crusted chicken, a colorful array of vegetables, and a tangy pineapple-ginger vinaigrette, this dish is sure to impress at any meal. Whether you’re preparing it for a healthy lunch or a refreshing dinner, this salad will transport your taste buds straight to the tropics!
Why You’ll Love This Recipe
- Crispy and Crunchy: The cashew coconut-crusted chicken adds an irresistible crunch and nutty sweetness.
- Refreshing and Sweet: Fresh pineapple, mango, and bell peppers bring a tropical, juicy burst of flavor.
- Healthy Yet Satisfying: Packed with vitamins, fiber, and protein, this salad is a wholesome, balanced meal.
- Easy to Make: With a simple homemade dressing and quick assembly, this dish comes together effortlessly.
Ingredients
For the Cashew Coconut Crusted Chicken (½ – 1 Recipe Required)
(Prepare according to your favorite recipe or use a pre-made version.)
Tangy Pineapple Ginger Vinaigrette
- 1 cup fresh pineapple, chopped
- ¼ cup honey
- 3 tablespoons cider vinegar
- ¼ cup canola oil
- ¼ – ½ teaspoon paprika
- ¼ teaspoon Worcestershire sauce
- 1 clove garlic, peeled
- 1½ teaspoons freshly grated ginger
- Salt and pepper to taste
Tropical Salad
- 1 head romaine lettuce, chopped
- 5 green onions, chopped
- 1 large cucumber, chopped
- 1 large red bell pepper, chopped
- Pineapple, chopped (remaining not used in vinaigrette)
- 1 large mango, chopped
- 1 avocado, chopped (optional)
Instructions
Step 1: Prepare the Chicken
If you haven’t already, cook your Cashew Coconut Crusted Chicken according to your preferred recipe. Once slightly cooled, cut into strips.
Step 2: Make the Pineapple Vinaigrette
In a blender or food processor, combine all vinaigrette ingredients and puree until smooth. Taste and adjust honey, paprika, salt, and pepper to your liking. Keep in mind that the fresh pineapple adds natural sweetness.
Step 3: Assemble the Salad
- In a large salad bowl, toss together the romaine lettuce, green onions, cucumber, and red bell pepper.
- If serving immediately, add the chopped pineapple, mango, and avocado.
- Drizzle individual servings with the pineapple vinaigrette. You don’t need a lot—just enough to enhance the flavors without overpowering them.
Step 4: Serve and Enjoy!
Top with crispy cashew coconut-crusted chicken strips and an extra drizzle of dressing if desired. Enjoy this tropical delight fresh for the best flavor and texture!
Pro Tips
- Make it Ahead: Prep the dressing and chop the veggies in advance for a quick, grab-and-go meal.
- Storage Tips: Keep the salad ingredients separate from the dressing to maintain freshness. Add avocado just before serving to prevent browning.
- Spice It Up: Add a pinch of red pepper flakes or extra paprika for a hint of heat.
- Protein Variations: Swap chicken for grilled shrimp or tofu for a vegetarian-friendly option.
