This is the perfect healthy recipe for those nights where you are craving something healthy and nourishing, but do not have much planned. It is filled with delicious, refreshing flavors and will surely be your new go-to weeknight salad. This recipe was made in partnership with Erin from The Wooden Skillet. It is Whole30 Approved, gluten-free and dairy-free.

Ingredients: 

Asian Cashew Dressing
1 Tablespoon + 1 Teaspoon minced garlic
1 cup Georgia Grinders cashew butter
1 Tablespoon + 1 Teaspoon fish sauce
1/2 cup coconut aminos
1/2 cup water
1 Teaspoon fresh lime juice

Chopped Salad
1 rotisserie chicken, shredded (4–6 cups, approx.)
1 mango, use vegetable peeler to peel into ribbons
4 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup green onion, chopped
2 cups fresh cilantro, roughly chopped
2 cups raw cashews
2 cups shredded carrots
1 lime, sliced

Instructions:

Dressing:
Combine ingredients in medium mixing bowl and whisk until fully incorporated.
Add additional water, 1 Tablespoon at a time, if you want a less thick consistency.

Salad:
Place green cabbage, carrots, mango ribbons and purple cabbage into bowls.
Add green onion, cilantro, cashews and lime.
Top with chicken.
Serve with dressing.