Cashew Cauliflower Chicken

Cashew Cauliflower Chicken

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Penny Hall


This is a weight watchers recipe


★★★★★ 1 vote

4 to 8
1 Hr
1 Hr


  • 1 bunch
  • 1 can(s)
    8 oz of lightly salted cashews
  • 1 1/4 lb
    boneless skinless chicken breast
  • 1 jar(s)
    low fat poppyseed dressing
  • 1 pkg
    frozen sweet peas

How to Make Cashew Cauliflower Chicken


  1. Wash and cut up one head of califlower, into bite size pieces. Use 2 tablespoons of olive oil, and lightly fry unbreaded bite size chicken breast pieces, about 30 minutes. You can season with paprika, sea salt, and black pepper. The last 5 minutes of frying the chicken add 8 oz of cashews to pan. Take chicken and cashews out of pad, and drain on paper towels. Add to the califlower. Add one bottle of low calorie poppyseed dressing. Chill for 2 hours or more. Serve cold.
  2. For more texture and flavor, add 1 small bag frozen sweet peas to the salad.
  3. For Mardigras, I added frozen sweet corn, frozen petite peas, and shredded purple cabbage, which are all mardigras colors. It was divine. I took it to work for a mardigras party, and only had about 1 cup left from a 10 quart tupperware bowl.

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About Cashew Cauliflower Chicken

Course/Dish: Chicken Salads
Other Tag: Healthy

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