Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette
"Blogger Angie McGowan of Eclectic Recipes shares a beautiful and healthy Asian salad made with baby bok choy and cashews...."
INGREDIENTS
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Vegetable oil for deep frying
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Small bunch rice stick noodles (about 1 cup)
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1 teaspoon salt
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1 teaspoon pepper
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2 boneless skinless chicken breasts
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1 tablespoon olive oil
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4 stalks baby bok choy, chopped
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1/2 red bell pepper, sliced
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1/2 cup chopped green onions (8 medium)
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3/4 cup chopped peeled cucumber
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1/2 cup cashew halves
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3 tablespoons olive or vegetable oil
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2 tablespoons rice wine vinegar
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2 tablespoons soy sauce
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1 tablespoon honey
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2 teaspoons sesame seed
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