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Cashew Chicken Salad with Baked Wontons

From Canyon Ranch

April 14, 2000
Web posted at: 3:31 p.m. EDT (1931 GMT)

Ingredients:
  • 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
  • Dressing:
    • 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 cashews

Preheat oven to 350 degrees Fahrenheit. 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.

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.

Makes 4 servings, each containing approximately:
  • 415 calories
  • 43 grams carbohydrate
  • 11 grams fat
  • 76 milligrams cholesterol
  • 37 grams protein
  • 673 milligrams sodium
  • 6 milligrams fiber


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