Spicy Cashew & Sesame Chicken Salad

Ingredients (Makes 2 Salads)

For the Salad

• 2 (4 oz) chicken breasts

• 1 tablespoon olive oil

• Seasonings of choice:

  • Salt

  • Pepper

  • Trader Joe’s Green Goddess seasoning

  • Smoked paprika

• 4 cups baby crispy green leaf lettuce

• 2 tablespoons Trader Joe’s Green Goddess Dressing

• 2 tablespoons feta cheese

• 1/2 avocado, sliced

• 2 teaspoons black sesame seeds

• Optional toppings: Green onion or pickled red onion

  
  

For the Spicy Cashew Dressing

• 1/2 cup cashews (soaked for 4-6 hours or boiled for 15 minutes)

• 1/4 cup water (plus more as needed for consistency)

• 2 tablespoons lime juice (about 1 lime)

• 2 tablespoons coconut aminos or tamari (gluten-free option)

• 1 tablespoon rice vinegar

• 1 tablespoon sriracha or chili paste (adjust to taste)

• 1 tablespoon maple syrup (optional, for sweetness)

• 1 garlic clove

• 1 teaspoon grated ginger

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon red chili flakes (optional, for extra heat)

• Pinch of salt, to taste

  
  

Instructions

Prepare the Chicken

1. Preheat the air fryer to 390°F (200°C).

2. Rub the chicken breasts with olive oil and your chosen seasonings (salt, pepper, Trader Joe’s Green Goddess seasoning, and smoked paprika).

3. Air fry the chicken for 19 minutes, or until fully cooked (internal temperature of 165°F/74°C).

Assemble the Salad

1. Toss the baby crispy green leaf lettuce with Trader Joe’s Green Goddess Dressing. Divide into two bowls.

2. Top each bowl with sliced avocado and feta cheese.

Add the Chicken

1. Once the chicken is ready, slice it into strips or bite-sized pieces.

2. Add the chicken to the salads.

Finish with Toppings

1. Sprinkle black sesame seeds over the salads.

2. Add optional toppings like green onion or pickled red onion if desired.

3. Season with a pinch of salt and pepper.

Spicy Cashew Dressing

1. Soak the Cashews: If not pre-soaked, boil cashews in water for 10-15 minutes until soft. Drain and set aside.

2. Blend Ingredients: Add soaked cashews, water, lime juice, coconut aminos, rice vinegar, sriracha, maple syrup, garlic, ginger, smoked paprika, chili flakes, and salt to a high-speed blender. Start with 1/4 cup of water.

3. Blend Until Smooth: Blend on high until creamy and smooth. Add water, one tablespoon at a time, to achieve your desired consistency.

4. Taste and Adjust: Adjust flavors to your preference (more lime for tang, sriracha for heat, or maple syrup for sweetness).

5. Serve or Store: Use immediately or store in an airtight container in the fridge for up to 5 days. Shake or stir before using if it thickens.