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
For the dressing:
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.