A flavorful herby salad loaded with protein-rich chicken, colorful veggies, and a crunchy honey sesame cashew topping, perfect for dinner or meal prep. Leave the dressing on the side for a satisfying lunch!
1: Preheat oven to 400°F.
2: Season chicken generously with salt and add to a parchment lined baking sheet along with cashews.
3: Roast until cashews are fragrant and golden brown, about 10-15 minutes.
4: Remove cashews from the sheet pan and return chicken to the oven until it reaches an internal temperature of 165°F, about 10-15 minutes longer (total cooking time of 20-25 minutes for the chicken).
5: To make honey sesame sauce for cashews, add coconut sugar, honey, and avocado oil to a small sauce pan over medium low heat. Stir well and heat until sugar has melted and sauce comes to a slight simmer.
6: Add cashews and sesame seeds to a bowl, then drizzle sauce over top. Mix well, then transfer back to the parchment lined baking dish.
7: Spread into a single layer and season with salt. Allow cashews to cool before adding to salad.
8: To make dressing, combine ingredients in a measuring cup and mix well.
9: Shred chicken into large pieces with two forks.
10: To make salad, add cabbage, basil, cilantro, green onion, bell pepper, shredded chicken, and cashews to a large salad bowl. Drizzle with dressing and toss well before serving.
