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Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette

Angie McGowan
  • 30 minutes
  • Serves 2

INGREDIENTS

2

Chicken breasts, boneless skinless

4

stalks Baby bok choy

3/4 cup

Cucumber

1/2 cup

Green onions

1/2

Red bell pepper

1 tbsp

Honey

2 tbsp

Soy sauce

1

Small bunch Rice stick noodles

1 tsp

Pepper

1 tsp

Salt

2 tsp

Sesame seed

1 tbsp

Olive oil

3 tbsp

Olive or vegetable oil

2 tbsp

Rice wine vinegar

1

Vegetable oil

1/2 cup

Cashew, halves