Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette

By pattie_d

Ingredients

• 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

Details

Servings 2
Adapted from pillsbury.com

Preparation

Step 1

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.