Chopped Cashew Chicken Salad

Name: Chopped Cashew Chicken Salad
Total time: 30 min
Yield: 2 serving
Ingredients: 2 tablespoons olive oil; 1/2 cup sugar snap peas; 1/2 red bell pepper; 1/2 green bell pepper; 2 shallots; 1 garlic cloves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup roasted cashews; 1 tablespoon toasted sesame oil; 1 boneless; 1/2 tablespoon low-sodium soy sauce; 4 cups butter lettuce; 1 green onion; 2 tablespoons Freshly chopped cilantro; 1 mango; 1/4 teaspoon chili powder

User Reviews

5.0

3 reviews

Excellent

Total Time
30 mins
Servings
2
Course
Salad
Cuisine
American

Chopped Cashew Chicken Salad

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil
1/2 cup sugar snap peas, the peas cut into thirds
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 green bell pepper, cut into 1/2-inch pieces
2 shallots, cut into 1/2-inch pieces
1 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup roasted cashews, chopped
1 tablespoon toasted sesame oil
1 boneless, skinless, chicken breasts, cut into pieces
1/2 tablespoon low-sodium soy sauce
4 cups butter lettuce, chopped
1 green onion, sliced
2 tablespoons Freshly chopped cilantro
1 mango, half peeled and chopped, half peeled and sliced
1/4 teaspoon chili powder

Add to Shopping List

Instructions

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the peas, peppers, shallots and garlic with 1/4 teaspoon each of salt and pepper and stir to coat. Add in cashews. Cook until the vegetables are softened, about 5 to 6 minutes. Remove the veggies and place them aside in a bowl.
Season the chicken with the remaining salt and pepper. Add the other tablespoon of olive oil and the sesame oil to the skillet and add the chicken. Toss well to coat, then cook until browned on all sides, about 6 to 8 minutes. Add in the soy sauce and stir, cooking for another minute. Turn off the heat and add the chicken to the bowl of vegetables.
To make the salad, combine the chopped lettuce with the chopped mango, vegetables and chicken. Add in the cashews, green onion and cilantro and toss. Slice some additional mango and sprinkle a little chili powder on top. Place on top of the salad. Serve! I find that with the flavors of the cooked chicken and veggies, this salad needs no dressing. Add your favorite if you wish!