Chicken Hack Salad with Satay Dressing
This Chicken Hack Salad with Satay Dressing is a colorful chopped salad full of texture and bright flavor from a Cashew Satay Dressing.
Ingredients
Hack Salad:
- 4 grain-free almond meal tortillas julienned thinly
- ¼ cup avocado oil
- 3 cups purple cabbage julienned thinly
- 2 cups lacinto kale stems removed, julienned thinly
- 2 cups shredded or diced rotisserie or roasted chicken breasts
- 1 cup radishes sliced thinly (about 1 bunch)
- 1 cup fresh mango diced small
- 1/2 teaspoon kosher salt
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup fresno chiles sliced thinly (if you like it very spicy!)
- ½ cup fresh mint leaves
- 1 large just ripe avocado diced
Cashew Satay Dressing:
- ½ cup cashew butter
- 1/3 cup filtered water
- 1 teaspoon toasted sesame oil
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon coconut aminos
- 1 teaspoon sriracha
- ½ teaspoon kosher salt
- 2 Tablespoons honey
- one 1 inch knob fresh ginger grated
- 1 Tablespoon lime zest
- 1 Tablespoon lime juice
- 4 fresh basil leaves
- 8 fresh mint leaves
Instructions
- Begin by making the Cashew Satay Dressing. Add all ingredients in a blender and blend until smooth. Chill until ready to serve to thicken up a bit.
- Next, fry the tortilla strips. In a large lipped saute pan, add the avocado oil and bring to medium-high heat. Let oil heat 2 minutes then add in tortilla strips- let fry until crispy, stirring occasionally, 3-4 minutes. Set aside to a paper-towel lined plate with a slotted spoon.
- Next, chop your veggies and julienne the cabbage and kale.
- In a large bowl, toss together the kale, cabbage, chicken, radishes, mango, salt, seeds and chiles, (if you like it spicy). Toss with desired amount of dressing, (I used most of mine).
- Fold in avocado and transfer salad to a large bowl. Top with a heaping mound of the fried tortilla strips and the fresh mint leaves. Serve immediately.