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Chicken Salad with Cashews

1/3-cup fresh orange juice
2-tbsp fresh lemon juice
2-tsp Dijon mustard
1-tsp grated orange rind
1-tsp liquid honey
1-clove garlic, minced
2-tbsp fresh chives, chopped
1/2-tsp salt
1/2-tsp pepper
1/4-cup olive oil
4-boneless skinless chicken breasts
10-cups torn salad greens
1-cup frozen corn kernels, thawed and drained on paper towels
1-red pepper, cut into long strips
1/3-cup roasted salted cashews

Preheat barbecue to medium-high heat
In a small bowl, whisk together orange juice, lemon juice, mustard, orange rind, honey, garlic, chives and 1/4-tsp each salt and pepper
Gradually whisk in oil
Brush 2-tbsp of dressing on both sides of the chicken
Sprinkle with remaining salt and pepper
Place chicken on a well-greased grill
Cover and cook about 8 minutes, turning once, until no longer pink inside
Transfer to a cutting board and let stand 10 minutes
Slice chicken thinly across the grain
In a large bowl, toss together the salad greens, corn, red pepper, and cashews
Reserve 3-tbsp of the dressing
Toss salad mixture with the remaining dressing and divide among serving plates
Arrange chicken over salads, spooning reserved dressing over chicken
Serve immediately, while chicken is still warm so that it won't wilt the greens