Cashew Chicken Salad
You can also say...
Say "OK" to go back to where you left off.
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.
