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Cashew Chicken Chopped Salad with Chili Dusted Mango.

A bright chopped salad with savory sesame chicken, crisp vegetables, cashews and a chili-dusted mango for contrast.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup sugar snap peas peas cut into thirds
  • 1/2 red bell pepper cut into 1/2-inch pieces
  • 1/2 green bell pepper cut into 1/2-inch pieces
  • 2 shallots cut into 1/2-inch pieces
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup roasted cashews chopped
  • 1 tablespoon toasted sesame oil
  • 1 boneless skinless chicken breast cut into pieces
  • 1/2 tablespoon low-sodium soy sauce
  • 4 cups butter lettuce chopped
  • 1 green onion sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 mango half peeled and chopped, half peeled and sliced
  • 1/4 teaspoon chili powder

Instructions

  • Heat a large skillet over medium heat and add 1 tablespoon olive oil.
  • Add the sugar snap peas, red and green bell peppers, shallots and minced garlic to the skillet; season with 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to coat.
  • Add the chopped cashews and cook the vegetables, stirring occasionally, until just softened, about 5 to 6 minutes; transfer the vegetables and cashews to a bowl and set aside.
  • Season the chicken pieces with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add the remaining 1 tablespoon olive oil and the toasted sesame oil to the skillet and increase heat to medium-high.
  • Add the chicken and toss to coat, then cook until browned on all sides and cooked through, about 6 to 8 minutes.
  • Stir in the low-sodium soy sauce and cook for 1 minute more, then remove the skillet from the heat and add the chicken to the bowl with the vegetables.
  • In a large bowl combine the chopped butter lettuce, chopped mango pieces, the cooked vegetables and chicken, sliced green onion, chopped cilantro and any reserved cashews; toss gently to combine.
  • Arrange the sliced mango on top of the salad and sprinkle with the chili powder.
  • Serve immediately; no dressing is required but add one if desired.

Equipment

  • Large Skillet
  • Cutting Board
  • Chef’s knife
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups

Notes

  • Use roasted cashews for best flavor.
  • Slice mango thinly for a nice presentation.
  • Adjust chili powder to taste.
  • Use low-sodium soy sauce to control saltiness.