Soy Vay®

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.