
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
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1.Chop the water chestnuts, green onions, celery and carrots.
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2.Dice the red bell pepper.
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3.Chop the cashews coarsely, if necessary.
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4.Place the veggies in a large mixing bowl. Set aside.
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5.Place the chicken in the bottom of a medium size stockpot.
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6.Pour in enough water to cover chicken by an inch or so.
Cook
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1.Bring the water to a boil.
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2.Reduce heat to low and simmer the chicken breast until they reach an internal temperature of at least 165ºF, about 15 minutes.
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3.Cut the cooked chicken into 1/2-inch pieces and add it to the bowl with the chopped vegetables.
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4.Add in the cashews (leaving a few for garnish, if desired) and toss with the Toasted Sesame sauce until everything is evenly coated.
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5.Cover and let the salad chill in the fridge for 1 hour or until ready to serve.
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6.Arrange the butter lettuce leaves on your plate and top with the chicken and vegetable mixture.
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7.Garnish with additional cashews.
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8.Serve cold.