CASHEW CHICKEN CHOPPED SALAD WITH CHILI DUSTED MANGO.
As a reminder: my kind of salads. Read: lots of junk on my salads. How many times can I say salads today? It’s really an odd word if you think about it. SALADS.
I somehow lucked out and was a mostly A, sometimes B, one-time D (I’m looking at you, college econ, aka the worst waste of time ever) but always-eager-to-use-my-new-colored-pens student. I was never someone who “didn’t have to study,” whatever that means. How unfair. We weren’t allowed to have trapper keepers at my elementary school because they barely fit in the desks, and that was pretty much the worst news of my life. I mean, Lisa Frank did her thang with notebooks and folders, but the trapper keepers…!
Oh the trapper keepers – they were giant and glossy and oh-so neon. Doesn’t everyone need a spiral journal that is covered in clouds which are topped with unicorns who have multicolored horns and are prancing underneath a rainbow with glittery stars while panda bears and dolphins and neon leopards watch from afar? Yes. The answer is always yes.
INGREDIENTS:
2 tablespoons olive oil
1/2 cup sugar snap peas, the 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 cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup roasted cashews, chopped
1 tablespoon toasted sesame oil
1 boneless, skinless, chicken breasts, cut into pieces
1/2 tablespoon low-sodium soy sauce
4 cups butter lettuce, chopped
1 green onion, sliced
2 tablespoons freshly chopped cilantro
1 mango, half peeled and chopped, half peeled and sliced
1/4 teaspoon chili powder
DIRECTIONS:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the peas, peppers, shallots and garlic with 1/4 teaspoon each of salt and pepper and stir to coat. Add in cashews. Cook until the vegetables are softened, about 5 to 6 minutes. Remove the veggies and place them aside in a bowl.
Season the chicken with the remaining salt and pepper. Add the other tablespoon of olive oil and the sesame oil to the skillet and add the chicken. Toss well to coat, then cook until browned on all sides, about 6 to 8 minutes. Add in the soy sauce and stir, cooking for another minute. Turn off the heat and add the chicken to the bowl of vegetables.
To make the salad, combine the chopped lettuce with the chopped mango, vegetables and chicken. Add in the cashews, green onion and cilantro and toss. Slice some additional mango and sprinkle a little chili powder on top. Place on top of the salad. Serve! I find that with the flavors of the cooked chicken and veggies, this salad needs no dressing. Add your favorite if you wish!
source:https://www.howsweeteats.com