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
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
- In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 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
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
