Mandarin Tossed Chicken Salad With Cashew Dressing for 1

Recipe by T. Woolfe
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large b&s chicken breast, cut in about 1 inch bite sized pieces
  • 12
    tablespoon oil, for woking the chicken
  • 12
    cup drained mandarin orange segments, usually canned
  • 1
    cup mixed greens, the crisper the better,like iceberg or romain,depending on what available
  • 1
    hard-boiled egg, diced because i had it to use up (optional)
  • For the dressing (this makes enough to save some)
  • 12
    cup mild salad oil
  • 14
    cup vinegar
  • 14
    cup honey
  • 14
    cup chopped roasted cashews (I suppose you could use peanuts)
  • 1
    pinch salt, to taste
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DIRECTIONS

  • Fire up the WOK and chow the chicken chunks until cooked through and set aside.
  • Remember this time it will have no additional cooking.
  • If you have cooked chicken use it.
  • A Woolfe Tip, when B&Schicken breasts are cheap, I chunk, WOK, and vac-bag freeze for later use.
  • Put all the dressing ingredients in a blender or small food processor and ZAP until blended.
  • I throw the cashews in as is, as I buy the pieces it's a lot cheaper that way.
  • You can do both the Chicken and dressing ahead of time.
  • Tear up the greens into a bowl.
  • Add the orange segments and cooled chicken.
  • Toss with the dressing.
  • I had this with some torn off bread.
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