Cashew Chicken and Mixed Citrus Salad
ready in 1 hr 1 min
- For Grilled Cashew Chicken
- 1 cup roasted Cashews
- 0.333 cup fresh cilantro (chopped)
- ¼ cup good-quality olive oil
- 3 cloves garlic (roughly chopped)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 1 Jalapeño (pepper)
- 1 tablespoon Lime juice
- ¼ cup water
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 48 ounces cut-up chicken (breasts, thighs, drumsticks)
For Grilled Cashew Chicken:
In the bowl of a food processor; add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until a smooth paste forms. Season to taste with salt and pepper and stir to blend. Reserve a third of the marinade for serving.
Rinse the chicken under cold running water and pat completely dry with paper towels. Season chicken with salt and pepper and coat with marinade.
Prepare grill for medium direct heat. Lightly oil grill grate.
Grill chicken, turning frequently, until crisp and golden, and juices run clear when cut with a knife, about 25 to 30 minutes.
Serve with citrus salad and reserved marinade.
For the Citrus Salad:
In a small skillet over medium heat, add 2 teaspoons oil and cook the cashews, stirring constantly, until lightly browned, about 3 to 4 minutes. Add 1 tablespoon honey and the cinnamon, stir-fry for 1 to 2 minutes or until the cashews are golden brown and glazed.
Coat a foil lined baking sheet with grease (butter or cooking spray). Using a spoon, arrange the cashews in a single layer on the prepared baking sheet. Set aside to cool.
In a food processor, combine remaining honey, lemon juice, mustard, salt and pepper. Cover and pulse 2 or 3 times, until well blended. While pulsing, add the remaining oil in a steady stream. Continue processing until dressing is thick and well blended.
Peel the citrus with a sharp knife, removing all the white pith. Separate the segments.
In a large salad bowl, combine mixed greens, cashews and citrus segments. Drizzle with dressing and toss.