Grilled Chicken + Mixed Greens + Cashew-Soy Dressing

Today is the last day of the Crossfit Games and I'm pretty sad that it's almost over. It's been exhilarating to watch the most bad ass women and men fight for the top spot and earn the name of "Fittest on Earth."

While I may never compete at that elite of a level, it's definitely motivating to see how much hard work these athletes put into being among the best.

This salad may seem a little complicated, and it certainly doesn't need to be if you don't want to put in the extra work with all the elements, but it's pretty darn delicious and worth the extra time in my opinion.



3 large chicken breasts
1/4 cup lime juice
3 cloves garlic, minced
3 T soy sauce or tamari
4 T water
2 T honey
1/4 t red pepper flakes
1 T gochujang

Combine all ingredients except for chicken until mixed well. Add chicken and let marinate for at least 1 hour.

Heat a grill under medium high heat and cook chicken until done.

Cashew-Soy Dressing:

1/4 cup roasted cashews
3 cloves garlic, minced
3 T soy sauce or tamari
3 T apple cider vinegar
3 T olive oil
1/2 cup water
Juice from 1 lemon
1 T dried mint
Salt and pepper, to taste

Combine all ingredients in a food processor until mixed well. Dressing will be somewhat thin – if you want a thicker dressing, add more cashews (or less water to start with) until you get desired consistency.


Grilled chicken, sliced
Mixed greens
Cashew-soy dressing
Apple, cut into matchsticks
Roasted cashews
Roasted potatoes
Roasted green beans

In a medium bowl, toss together greens, about 2 tablespoons of dressing, apples, potatoes and green beans.

Plate salad and top with grilled chicken and roasted cashews.


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