Chicken Salad ASIAN CHOPPED CHICKEN SALAD WITH SWEET CHILI SOY DRESSING

his main-dish salad, adapted from Daphne Oz’s new cookbook, Eat Your Heart Out, combines elements of a Chinese chicken salad with loads of crunchy veggies and Thai-inspired satay skewers for one delicious mashup. One of the salad’s interesting ingredients is date syrup, a Middle Eastern–style sweetener with a malty, caramelly quality. You can find it online and in many grocery stores. Or go to Parade.com/syrup to make your own with Oz’s recipe.

TSPICED CASHEWS

Preheat oven to 350°F.

In a medium bowl, toss ½ cup raw cashews, 1 Tbsp grapeseed oil, ½ tsp ground cumin, ¼ tsp chile powder

(or a pinch of cayenne), ¼ tsp ground turmeric (optional) and sea salt, to taste, until evenly coated. Spread on a sheet pan. Roast 8–10 minutes or until golden and fragrant, tossing occasionally and rotating pan halfway through. Let cool. Roughly chop.

CHICKEN SKEWERS

In a large bowl, whisk 1/3 cup all-natural peanut butter, ½ cup light coconut milk, 2 Tbsp grapeseed oil, 1 Tbsp toasted sesame oil, 1 tsp date syrup (such as Date Lady or Just Date Syrup), 1 tsp tamari (or coconut aminos), ½ tsp sea salt, juice of 1 lime and a pinch of crushed red pepper flakes. Set aside ½ cup marinade. Combine remaining marinade and 1½ lb skinless, boneless chicken thighs or breasts, cut into 1-inch chunks. Let stand 30 minutes at room temperature. Soak 8 (10-inch) wooden skewers in water.

Preheat grill or grill pan to mediumhigh. Or preheat oven to 375°F; line a sheet pan with foil.

Thread chicken onto skewers, allowing excess marinade to drip back into bowl (discard marinade in bowl). Grill skewers 5–6 minutes per side or until an instantread thermometer registers 165°F. Or place skewers on prepared sheet pan; bake 14–16 minutes, turning halfway through. Baste chicken with reserved marinade.

DRESSING

In a small bowl, whisk 3 Tbsp unseasoned rice vinegar; 1 Tbsp tamari (or coconut aminos); 1 tsp date syrup; 1 tsp no-sugaradded harissa (such as Mina); 1 clove garlic, minced; and 1 tsp peeled, grated ginger. While whisking, slowly stream in 1/3 cup grapesee` oil until emulsifie`. Season with sea salt. (Makes 2/3 cup.)

SALAD

In a large bowl, combine 5 cups shredded napa cabbage and 2 cups shredded purple cabbage. Add 2 cups trimmed and halved sugar snap peas; cashews; 4–5 green onions, thinly sliced on the bias; and 2 Tbsp toasted sesame seeds. Drizzle about ½ cup dressing around rim of bowl; toss until lightly coated. If desired, garnish with mint sprigs. Serve with chicken skewers. Serves 4.

Visit Parade.com/truffle for Oz’s energy-boosting chocolate truffle recipe.