Chicken & Cashew Aioli Salad

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For anyone wanting to eliminate dairy or store-bought dressings, this aioli is the perfect staple recipe. Double or even triple the recipe to have in a glass jar in the fridge for anytime. It's easy to make, it's versatile and super healthy.


Salad Ingredients

  • 2 free-range or organic chicken breasts
  • 1/4 cup quinoa
  • Bean shoots
  • Handful of spinach leaves
  • Red cabbage
  • 1 carrot

Cashew Aioli

  • 1 cup raw cashews (soak overnight or min 6 hrs in filtered water)
  • 1 cup water
  • 2 cloves garlic
  • 2 tsp apple cider vinegar
  • 1/4 lemon
  • 1/2 teaspoon sea salt


  • Cook the quinoa and have ready
  • Chop the chicken breasts and cook in a pan with coconut oil
  • While the chicken is cooking, shred the carrot and red cabbage and add to a salad bowl.
  • Add spinach leaves and place warm chicken on top
  • Add remaining salad ingredients to bowl
  • Drain and rinse the cashews. Blend the soaked cashews with the remaining aioli ingredients on high in a blender until creamy
  • Drizzle the aioli over the salad and enjoy