Servings: 5
Ingredients:
Sriracha Honey Roasted Cashews
1.5 cups raw cashews
1 tbsp olive oil
1 tsp sea salt
1/2 tsp cumin
1/4 tsp paprika
1-2 tbsp sriracha (depending on how spicy you like it!)
2 tbsp honey
Dressing
1/4 cup olive oil
Juice from 2 limes
2 tbsp toasted sesame oil
2 tbsp Tamari or soy sauce
1.5 tbsp honey
1 tsp sriracha
1 garlic clove minced
1.5 inch piece of ginger minced
Salt & pepper to taste
Salad
3/4 quinoa cooked per package instructions using bone broth as liquid
1 store bought rotisserie chicken, shredded
1 yellow bell pepper, diced
1 red bell pepper, diced
3 cups purple cabbage, thinly sliced
1 cup carrots, shredded or thinly chopped
1 container of preferred mixed salad greens
3 green onions, thinly sliced
Cilantro
Preheat oven to 350 and line a baking sheet with parchment paper. Roast the raw cashews for 5 minutes. Meanwhile, mix the other Sriracha Honey Roasted Cashew ingredients together. Add the roasted cashews to this mixture and stir until well combined, then returning the coated cashews to the baking sheet. Roast for 10-15 minutes until they are a deep golden brown but be careful of burning.
While the cashews are roasting, add all of the dressing ingredients together and whisk until well combined.
For assembly, pour an even amount of dressing into the bottom of 5 32oz mason jars. Then add in the rest of the ingredients starting with the cabbage, peppers and carrots. Then the quinoa, lettuce, chicken, green onion, cilantro and sriracha cashews once they have cooled to room temp.
