Cashew Chicken Salad with Baked Wontons
This Cashew Chicken Salad, courtesy of Canyon Ranch Spa, is a wonderful entree for brunch or serving guests. It is colorful and attractive, has delicious flavor and textures, and the dressing is something we make often for just about any Asian inspired salad. We use it for Shrimp in Avocado Salad, among other recipes. Enjoy!
- 8 egg roll wrappers
- 4 skinless chicken breasts, boned and defatted
- 2 cups shredded napa cabbage
- 1 cup chopped bok choy
- 1/4 cup chopped daikon radish
- 1/2 cup sliced red onion
- 1 cup thinly sliced carrots
- 1 cup broccoli florets
- 1/2 cup snow peas
- 1 tablespoon minced ginger root
- 1/2 teaspoon minced garlic
- 2 teaspoons chopped cilantro
- 1 tablespoon minced scallions
- 2 tablespoons minced shallots
- 3 tablespoons lime juice
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons water
- 2 tablespoons low-sodium tamari
- 2 1/2 teaspoons sugar
- 1 tablespoon cashew butter
- 6 tablespoons minced toasted cashews
- Preheat oven to 350°. Lightly coat a sheet pan with canola oil.
- To prepare wontons, cut wrappers in half and distribute over sheet pan. Bake for 5 to 10 minutes or until light brown. Cool.
- Place chicken breasts in baking dish. Cover and cook in oven for 15 minutes or until juices run clear when pierced with a fork. Cool and slice.
- Lightly brown cashews in a skillet until they turn golden and smell nutty and toasty. Chop, and set aside for the dressing.
- Place vegetables in a large bowl and set aside.
- In a mixing bowl, whisk all ingredients for dressing. Lightly toss with vegetables and divide into 4 equal portions.
- Top each salad with a sliced chicken breast and garnish with 4 baked wontons.
Nutritional Info: Makes 4 servings, each containing approximately: 415 calories, 43 gm. carbohydrate, 11 gm. fat, 76 mg. cholesterol, 37 gm. protein, 673 mg. sodium, 6 mg. fiber.
First publication: July 19, 2010
Updated: January 11, 2014
Photo Credit: Toasted Cashews Courtesy of Tiverylucky