Chinese Chicken & Cashew Salad ~ Quick yet delicious combination of chicken, Asian-style slaw, and cashews for a tangy and satisfying meal. As per usual, I made too much of one dish. Instead of eating it until I was sick of it, I prefer to repurpose it into something else. Case in point, I made an Asian slaw and prepared more than I could eat in a sitting or two. But the flavors were fantastic and it was too tasty to waste, which I try never to do anyway.
I had cashews still hanging around from my chicken salad. I always have cooked chicken on hand to use in any impromptu dish I might whip up. Plus some extra Asian slaw, it all came together rather quickly and easily.
Luckily, a friend had a potluck dinner to attend this evening, so I made the dish, took some for myself, and sent him off with a delicious dish for his dinner party. Win-win in my book. I even managed to get Elizabeth to take one bite.
Then she returned it.
I didn’t take her for a raw cabbage fan, but she’s getting better at least trying one bite. At least she was nice about it. She looked up at me and said “I don’t like it Mommy, but I tried it” and then she promptly turned and ran outside to continue playing with her friends. Kids!The leftover slaw still had plenty of dressing on it, but once the chicken and cashews were added, it was a bit weak, so I punched it up a bit.
If your leftover slaw still has plenty of zip and zing when you add the chicken and the cashews, feel free to omit the additional dressing. I’m a saucy gal, so I like to near drown my dishes. It’s a personal flaw I am working on overcoming. Or not. 🙂
12/22/16 Update: Made a quick tiny version of this Chinese Chicken & Cashew Salad for lunch this week and still love it. Had to reshare it since it’s been a long time. Now if I was thinking, I would have taken new pictures, but I wasn’t thinking with my brain, just my tummy.
Chinese Chicken & Cashew Salad
- 6 cups Asian slaw
- 3 cups cooked chicken; chopped
- 11/2 cups cashews
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1/8 tsp black pepper
- 1/2 tbsp sriracha
- In a small bowl, mix all the dressing ingredients together and set aside.
- In a large bowl, add the Asian slaw, chicken, and cashews. Toss.
- Pour the dressing over the salad and mix well.