Hot Cashew Chicken Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 25 minutes | 5 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 small head romaine lettuce, torn into bite-size pieces (to yield 2 cups) | 1/2 pound spinach, well rinsed, stemmed, and torn into bite-size pieces | 1 can (11 ounces) mandarin oranges, drained |
| 3 tablespoons soy sauce | 1 tablespoon honey | 1/4 teaspoon ground ginger |
| 3 tablespoons vegetable oil | 1-1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces | 3 tablespoons chopped scallions |
| 1 garlic clove, minced | 1/4 cup cashews | |
| 1 | In a large salad bowl, combine lettuce, spinach, and oranges. |
| 2 | In a small bowl, combine soy sauce, honey, ginger, and 3 tablespoons water. Set sauce aside. |
| 3 | In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until barely opaque throughout, about 5 minutes. Add scallions and garlic and cook 1 more minute. Add sauce and cook, tossing, for 30 seconds. |
| 4 | Pour chicken and sauce over greens and oranges and toss. Sprinkle cashews on top. |