Chopped Chicken Cashew Salad

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps  

Chopped Chicken Cashew Salad is loaded with flavor, color, and refreshing slices of mango.

Yield: Serves: 4
Cost per Serving: $2.60
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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 420
  • Fat: 20g
  • Saturated fat: 3g
  • Protein: 32g
  • Carbohydrate: 28g
  • Fiber: 5g
  • Cholesterol: 74mg
  • Sodium: 930mg

Ingredients

  • 1/4 cup seasoned rice vinegar
  • 2 1/2 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon crushed red pepper
  • 4 cups thinly sliced napa cabbage or slaw mix
  • 1 cup thinly sliced red cabbage or slaw mix
  • 1 cup shredded carrots
  • 1 small mango (about 8 oz.), peeled, pitted and sliced
  • 1/3 cup cilantro leaves
  • 1/3 cup chopped scallion greens
  • Salt and pepper
  • 12 ounces chopped cooked skinless chicken (about 2 1/2 cups)
  • 1/2 cup cashews, toasted

Preparation

  1. 1. In a serving bowl, whisk together rice vinegar, lime and orange juices, sesame and canola oils, soy sauce and crushed red pepper. Add cabbages, carrots, mango, cilantro and scallions. Toss until coated well. Season with salt and pepper.
  2. 2. Divide vegetable mixture among 4 plates. Top with chicken and cashews and serve.
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