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Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette

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  • Prep 10 min
  • Total 30 min
  • Ingredients 16
  • Servings 2
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Simply shake up the flavorful dressing for this filling salad, that's packed full of fresh veggies.
By Angie McGowan
Created May 13, 2012
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  • Vegetable oil for deep frying
  • Small bunch rice stick noodles (about 1 cup)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 4 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


  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame seed


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Premade crunchy chow mein noodles can be substituted for the rice stick noodles. No need to fry chow mein noodles.
  • tip 2
    White or red wine vinegar can be substituted for the rice wine vinegar.

Nutrition Information

No nutrition information available for this recipe
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