Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette

Simply shake up the flavorful dressing for this filling salad, that's packed full of fresh veggies. MORE+ LESS-

Angie McGowan

May 13, 2012

Salad

Vegetable oil for deep frying

Small bunch rice stick noodles (about 1 cup)

teaspoon salt

teaspoon pepper

boneless skinless chicken breasts

tablespoon olive oil

stalks baby bok choy, chopped

1/2

red bell pepper, sliced

1/2

cup chopped green onions (8 medium)

3/4

cup chopped peeled cucumber

1/2

cup cashew halves

tablespoons olive or vegetable oil

tablespoons rice wine vinegar

tablespoons soy sauce

tablespoon honey

teaspoons sesame seed

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1

In deep fat fryer or heavy saucepan, heat 3 inches vegetable oil to 375°F. Fry rice stick noodles in hot oil until they float on top of the oil and are curled up, less than 1 minute. Set aside.
2

Heat 10-inch skillet over medium heat. Sprinkle salt and pepper on both sides of chicken breasts. Drizzle 1 tablespoon olive oil in skillet. Cook chicken breasts in oil about 15 minutes or until browned on both sides and juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut into slices.
3

On 2 salad plates, layer bok choy, chicken, bell pepper, green onions, cucumber and cashews.
4

In tightly covered container, shake dressing ingredients, or beat in small bowl with whisk. Pour dressing over salads.
5

Top with fried rice stick noodles, and serve.

Premade crunchy chow mein noodles can be substituted for the rice stick noodles. No need to fry chow mein noodles.
White or red wine vinegar can be substituted for the rice wine vinegar.