Grilled Summer Salad with Chicken and Spicy Cashew Dressing Recipe Ingredients Spicy Cashew Dressing: cup raw cashews, soaked in water for 1-4 hours (depending on the strength of your blender), and drained OR 1/4 RAW cashew butter (not soaked obviously) 2 Tablespoons unseasoned rice vinegar 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil cup water 2 teaspoons Dijon mustard 1 teaspoons pure Grade A maple syrup or mild raw honey 1 medium garlic clove teaspoon sea salt + more to taste a few grinds of black pepper pinch cayenne pepper, or more to make this actually spicy 1 pounds boneless skinless chicken breasts, about 2 medium* Unrefined olive oil for brushing on chicken, peaches and corn teaspoon paprika 1 teaspoon sea salt Freshly ground black pepper to taste 3 medium firm, but ripe peaches, pitted and quartered 6-7 ounces baby Romaine lettuce, Butter lettuce or mixed greens, about 8 cups 3 ears of sweet corn, husked and silks removed 4 green onions, green and white parts, thinly sliced 1 large or 2 small avocados, cubed 1/3 cup sweet and spicy pecans or candied pecans, such as Trader Joes prepared pecans Instructions To make, place all ingredients in a high-powered blender or food processor and blend until smooth and creamy
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