Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  In a small saucepan, combine water, quinoa, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

  • 1 cup water
  • ½ cup quinoa
  • ¼ tsp salt

• STEP 2

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 3

  While the skillet heats up, place cashews, oil, and spices in a small bowl; stir to coat.

  • ¼ cup cashews, roasted unsalted
  • 1 tsp extra virgin olive oil
  • ½ tsp chili powder
  • ⅛ tsp cayenne pepper
  • ⅛ tsp salt

• STEP 4

  Once the skillet is hot, add the cashews and cook, stirring constantly, until golden brown, 3-4 minutes. Return cashews to the bowl and set aside to cool. (Reserve skillet for later use.)

• STEP 5

  Pat chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

  • ¾ lb chicken breasts, boneless skinless
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Return the skillet to medium-high heat, add oil, and swirl to coat the bottom. Add chicken and cook, flipping once, until cooked through and golden, 8-10 minutes. Remove to a plate and loosely cover with aluminum foil.

  • 2 tsp extra virgin olive oil

• STEP 7

  Meanwhile, wash and dry the fresh produce.

  • ½ lime
  • 1 (1 inch) piece ginger root
  • 1 medium carrot
  • ½ small bunch green onions (scallions)
  • ½ small bunch cilantro
  • ½ medium head napa cabbage
  • ½ (5 oz) pkg baby spinach

• STEP 8

  Juice lime into a medium bowl.

• STEP 9

  Using a clean cutting board, peel and mince ginger. Add to the bowl with the lime juice along with oil, soy sauce, maple syrup, and chili garlic sauce; whisk to combine the dressing.

  • 1 tbsp extra virgin olive oil
  • 1 tsp soy sauce
  • 1 tsp pure maple syrup
  • ½ tsp chili-garlic sauce

• STEP 10

  Peel, trim, and coarsely grate carrot. Add to the bowl with the dressing.

• STEP 11

  Trim and cut green onions crosswise into thin pieces. Add to the bowl.

• STEP 12

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl. (Reserve remaining cilantro for serving.)

• STEP 13

  Trim off and discard the root end of the cabbage, halve lengthwise, then thinly slice crosswise. Add to the bowl along with quinoa, spicy cashews, and spinach, then toss to combine the salad.

• STEP 14

  Thinly slice chicken into strips.

• STEP 15

  To serve, divide salad between plates or bowls; top with chicken and reserved cilantro. Enjoy!