Chicken Cashew Nut Salad

Ingredients:

  • For the Salad:

    • 2 boneless, skinless chicken breasts
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 cup cashew nuts, toasted
    • 1 large carrot, julienned
    • 1 red bell pepper, thinly sliced
    • 1 cucumber, thinly sliced
    • 2 cups mixed greens (like spinach, arugula, and romaine)
    • 1/4 cup fresh cilantro, chopped
    • 1/4 cup fresh mint, chopped

  • For the Dressing:

    • 1/4 cup soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons sesame oil
    • 1 tablespoon honey
    • 1 tablespoon lime juice
    • 1 clove garlic, minced
    • 1 teaspoon grated ginger
    • 1 red chili, finely chopped (optional)

Instructions:

  1. Prepare the Chicken:

    • Season the chicken breasts with salt and pepper.
    • Heat the olive oil in a skillet over medium heat.
    • Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked through.
    • Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

  2. Prepare the Dressing:

    • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, lime juice, minced garlic, grated ginger, and chopped red chili (if using).

  3. Assemble the Salad:

    • In a large bowl, combine the mixed greens, julienned carrot, sliced red bell pepper, and sliced cucumber.
    • Add the sliced chicken and toasted cashew nuts to the bowl.
    • Pour the dressing over the salad and toss everything together until well combined.

  4. Garnish:

    • Sprinkle the chopped cilantro and mint over the top of the salad.

  5. Serve:

    • Serve the salad immediately, either as a main dish or as a side.
 

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