Wednesday, April 18, 2012
oriental chicken cashew salad
My friend Amy made this salad for gourmet club yesterday. The bowl sat in front of me on the table so I helped myself to about 4-5 servings (this little piggie...). I loved this salad and will make it again very soon!
oriental chicken cashew salad (my friend Amy N.)
3 cups oil, for deep frying
2 chicken breasts, boiled and shredded (Amy used grilled chicken from the deli)
1 head of lettuce, shredded
1 pack of rice sticks cooked
1 (8 ounce) can sliced water chestnuts
3-4 sliced mushrooms
3 tablespoons sesame seeds
1/2 to 1 cup cashews
1-2 cups bean sprouts
1/4 cup soy sauce
1/2 teaspoon salt
1 tablespoon toasted sesame seed oil
1 tablespoon seasoned rice vinegar
1/4 teaspoon cayenne pepper
Heat 3 cups oil in a pan to 400 degrees. Pout in one rice stick. If it puffs up immediately, put in a small handful. Turn rice over to allow all sticks to puff. Remove immediately. Set aside, and continue until all rice is cooked.
Have all other ingredients cut and ready.
Combine all ingredients and toss with dressing just before serving.
Note: Rice sticks can be puffed ahead of time and kept in a plastic bag until ready to use.