Grilled Summer Salad with Chicken and Spicy Cashew Dressing Recipe Ingredients Spicy Cashew Dressing: cup raw cashews, soaked in water for 1-4 hours (depending on the strength of your blender), and drained OR 1/4 RAW cashew butter (not soaked obviously) 2 Tablespoons unseasoned rice vinegar 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil cup water 2 teaspoons Dijon mustard 1 teaspoons pure Grade A maple syrup or mild raw honey 1 medium garlic clove teaspoon sea salt + more to taste a few grinds of black pepper pinch cayenne pepper, or more to make this actually spicy 1 pounds boneless skinless chicken breasts, about 2 medium* Unrefined olive oil for brushing on chicken, peaches and corn teaspoon paprika 1 teaspoon sea salt Freshly ground black pepper to taste 3 medium firm, but ripe peaches, pitted and quartered 6-7 ounces baby Romaine lettuce, Butter lettuce or mixed greens, about 8 cups 3 ears of sweet corn, husked and silks removed 4 green onions, green and white parts, thinly sliced 1 large or 2 small avocados, cubed 1/3 cup sweet and spicy pecans or candied pecans, such as Trader Joes prepared pecans Instructions To make, place all ingredients in a high-powered blender or food processor and blend until smooth and creamy
Leftovers can be stored in an airtight container in the fridge for 12 days, but the cucumbers will continue to release water as they sit
Select your size Free shipping to store Discover the perfect balance between sophistication and modernity with this dress embellished with crystal beads that form a charming polka-dot print
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