Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette Recipe
Simply shake up the flavorful dressing for this filling salad, that's packed full of fresh veggies.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Serving bowl
- Spatula
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
Ready to cook this?
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