Asian Style Cashew Chicken Salad with Sesame Soy Vinaigrette
While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.
This recipe was developed for Pillsbury.com
Yield: Serves 4
Asian Style Cashew Chicken Salad with Sesame Soy Vinaigrette
5.00 stars (1 reviews)
Loading...Ingredients:
- 2 boneless, skinless chicken breasts fillets
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 4 heads of baby bok choy, chopped
- 1/2 red pepper, sliced
- 1/2 cup chopped green onions
- 3/4 cup chopped cucumber
- 1/2 cup cashews
- 1 cup or a small bunch of rice noodles
- vegetable oil for frying
For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame seeds
- 3 tablespoons olive or vegetable oil
Directions:
Preheat oil in a skillet or deep fryer to 375° for frying rice noodles.
Preheat a large skillet for chicken. Sprinkle salt and pepper over both sides of chicken breasts. Drizzle skillet with olive oil and cook chicken breasts until browned on each side and no longer pink in the middle over medium heat, about 15 minutes.
In two salad plates, layer chopped bok choy, sliced red pepper, chopped green onion, chopped cucumber and cashews.
In a small jar or bowl, combine soy sauce, honey, vinegar, sesame seeds and vegetable or olive oil. Whisk or shake well to combine. Pour dressing over salad.
Fry a very small handful of rice noodles in preheated vegetable oil. Noodles will be done in less than a minute. They are done with they float on top of the hot oil and are curled up.
Garnish salad with fried rice noodles and serve.
