Cashew Chicken Salad

Cashew Chicken Salad

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Ingredients

  • 1 lb. boneless chicken breasts
  • 1 can (8 oz.) water chestnuts
  • 2 green onions
  • 1 stalk celery
  • 1 carrot
  • 1 red bell pepper
  • 1/2 bag (2 oz.) salted cashews, coarsely chopped
  • 1/4 cup Soy Vay® Toasted Sesame Dressing & Marinade
  • 1 head butter lettuce

Prep

  • 1.
    Chop the water chestnuts, green onions, celery and carrots.
  • 2.
    Dice the red bell pepper.
  • 3.
    Chop the cashews coarsely, if necessary.
  • 4.
    Place the veggies in a large mixing bowl. Set aside.
  • 5.
    Place the chicken in the bottom of a medium size stockpot.
  • 6.
    Pour in enough water to cover chicken by an inch or so.

Cook

  • 1.
    Bring the water to a boil.
  • 2.
    Reduce heat to low and simmer the chicken breast until they reach an internal temperature of at least 165ºF, about 15 minutes.
  • 3.
    Cut the cooked chicken into 1/2-inch pieces and add it to the bowl with the chopped vegetables.
  • 4.
    Add in the cashews (leaving a few for garnish, if desired) and toss with the Toasted Sesame sauce until everything is evenly coated.
  • 5.
    Cover and let the salad chill in the fridge for 1 hour or until ready to serve.
  • 6.
    Arrange the butter lettuce leaves on your plate and top with the chicken and vegetable mixture.
  • 7.
    Garnish with additional cashews.
  • 8.
    Serve cold.

Notes

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