Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette Recipe - Pillsbury.com

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