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Asian Cashew Chicken Salad



This satisfying Asian Cashew Chicken 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.

This satisfying Asian Cashew Chicken 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

Asian Cashew Chicken Salad
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Category: Salad, Entree

This satisfying Asian Cashew Chicken 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.


  • 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.

Prep Time: 10 minutes - Cook Time: 10 minutes Yield: 8-10 servings
Serving Size: 1 Cup
Calories per serving: 320
Fat per serving: 18g
Saturated fat per serving: 3g
Carbs per serving: 27g
Protein per serving: 13g
Fiber per serving: 14g
Sugar per serving: 3g
Sodium per serving: 335mg
Cholesterol per serving: 25mg



Recipe adapted from and Photo courtesy of: TasteofHome.com

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