Curried Cashew Chicken Recipe
Chopped chicken breast, cashews, and cranberries in a curried sauce atop romaine. Finished with green onion and sweet balsamic vinaigrette.
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Ingredients
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Main Ingredients
Curried Sauce
Sweet Balsamic Vinaigrette
Method
Preparation of Curried Cashew Chicken
- 1
Cook the Chicken
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped chicken breast and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
- 2
- 3
Add Coconut Milk
Pour in the coconut milk and soy sauce. Bring the mixture to a simmer, then return the cooked chicken to the skillet. Stir in the dried cranberries and cashews. Let simmer for about 5 minutes to allow the flavors to meld.
- 4
Season the Sauce
Add lime juice, salt, and pepper to taste. Adjust seasoning as needed.
Preparation of Sweet Balsamic Vinaigrette
- 5
Mix the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until well combined.
Assembly
- 6
Assemble the Salad
On a large serving platter or individual plates, lay down the chopped romaine lettuce. Spoon the curried chicken mixture over the top.
- 7
Finish with Garnish
Drizzle the sweet balsamic vinaigrette over the salad and sprinkle with sliced green onions before serving.