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Yield: 2
Chopped Cashew Chicken Salad
Total Time:
30 mins
  • 2 tablespoons olive oil
  • 1/2 cup sugar snap peas, the peas cut into thirds
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1/2 green bell pepper, cut into 1/2-inch pieces
  • 2 shallots, cut into 1/2-inch pieces
  • 1 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup roasted cashews, chopped
  • 1 tablespoon toasted sesame oil
  • 1 boneless, skinless, chicken breasts, cut into pieces
  • 1/2 tablespoon low-sodium soy sauce
  • 4 cups butter lettuce, chopped
  • 1 green onion, sliced
  • 2 tablespoons freshly chopped cilantro
  • 1 mango, half peeled and chopped, half peeled and sliced
  • 1/4 teaspoon chili powder
  1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the peas, peppers, shallots and garlic with 1/4 teaspoon each of salt and pepper and stir to coat. Add in cashews. Cook until the vegetables are softened, about 5 to 6 minutes. Remove the veggies and place them aside in a bowl.
  2. Season the chicken with the remaining salt and pepper. Add the other tablespoon of olive oil and the sesame oil to the skillet and add the chicken. Toss well to coat, then cook until browned on all sides, about 6 to 8 minutes. Add in the soy sauce and stir, cooking for another minute. Turn off the heat and add the chicken to the bowl of vegetables.
  3. To make the salad, combine the chopped lettuce with the chopped mango, vegetables and chicken. Add in the cashews, green onion and cilantro and toss. Slice some additional mango and sprinkle a little chili powder on top. Place on top of the salad. Serve! I find that with the flavors of the cooked chicken and veggies, this salad needs no dressing. Add your favorite if you wish!

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