Asian Cashew Chicken Salad

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Recipe for Asian Cashew Chicken Salad

This satisfying salad is crunchy, nutty and sweet all at the same time. To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe.

Asian Cashew Chicken Salad

Prep Time: 20 minutes

Cook Time: 2 minutes

Yield: 6 servings


  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 medium head iceberg lettuce, torn
  • 2 cups cubed cooked chicken
  • 1 cup salted cashews
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 package (6 ounces) frozen snow peas, thawed
  • 1 can (3 ounces) chow mein noodles
  • 2 green onions, chopped


  1. In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat.

Recipe adapted from and Photo courtesy of:

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