Cashew Chicken Salad with Bok Choy, Napa Cabbage, & More - Crossroads Community Farm

Ingredients

• 3 tbsp roasted, salted cashews
• 1 tbsp each chopped fresh ginger, cilantro and shallots
• 2 tbsp each rice vinegar and fresh lime juice
• 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)
• 1 clove garlic
• 1/2 tsp raw honey
• 2 tbsp safflower oil
• Sea salt and ground black pepper, to taste
• 4 cups shredded napa cabbage
• 2 heads baby bok choy, chopped (about 2 cups)
• 1 cup snow peas, halved crosswise
• 1 cup julienned carrots
• 1 cup chopped kale
• 1 bunch green onions, sliced (white and green parts, divided)
• ½ cup chopped fresh cilantro
• ½ cup diced daikon radish or red radish
• ¼ cup chopped roasted, salted cashews
• 4 5-oz boneless, skinless chicken breasts
• 1/8 tsp each salt and ground black pepper