Cashew Chicken Salad - Culinary Medicine Home

Name: Cashew Chicken Salad - Culinary Medicine Home
Ingredients: 2 1/4 cup Water; 1/2 cup Brown rice; 8 ounces Boneless, skinless chicken thighs (left whole); 10 cloves Roasted Garlic (about 1 head of garlic); 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce); 1/4 tsp. Red Pepper Flakes; 1/2 tsp. Lime zest; 1 lime yields Lime juice, raw; 1/2 tsp. Tabasco sauce; 1/2 tsp. Sugar; 1 taste Black pepper; 6 ounces snow peas (may be left whole; consider cutting each pea pod into three pieces); 3 medium Green onions (thinly sliced crosswise); 1 medium Cucumber (seeded and diced); 1/4 cup Cashews (raw; roughly chopped); 1/4 cup Coriander (cilantro) leaves, raw (roughly chopped)

mds.culinarymedicine.org

This is a variation on Cashew Chicken but in a salad form with noodles instead of rice.

View full recipe on mds.culinarymedicine.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

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Ingredients

2 1/4 cup Water
1/2 cup Brown rice
8 ounces Boneless, skinless chicken thighs (left whole)
10 cloves Roasted Garlic (about 1 head of garlic)
4 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1/4 tsp. Red Pepper Flakes
1/2 tsp. Lime zest
1 lime yields Lime juice, raw
1/2 tsp. Tabasco sauce
1/2 tsp. Sugar
1 taste Black pepper
6 ounces snow peas (may be left whole; consider cutting each pea pod into three pieces)
3 medium Green onions (thinly sliced crosswise)
1 medium Cucumber (seeded and diced)
1/4 cup Cashews (raw; roughly chopped)
1/4 cup Coriander (cilantro) leaves, raw (roughly chopped)