Cashew Chicken Salad Recipe

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Cashew Chicken Salad

Chicken – 1 1/2 cups, skinless, boneless, cooked, chopped
Cashewnuts – 1/4 cup, toasted
Spring Onions – 1 to 2 tblsp, chopped, green parts
Coriander Leaves – 2 tblsp
Mango – 100 gms, peeled, pitted, sliced
Cherry Tomatoes – 2, quartered (optional)
Carrots – 1/2 cup, shredded
Cabbage – 1/2 cup, finely sliced
Red Chilli Flakes – 1/4 tsp
Soy Sauce – 2 tsp
Sunflower Oil – 2 tsp
Sesame Oil – 3 tsp
Coriander Leaves – handful, chopped
Orange Juice – 1 1/2 tblsp
Lime Juice – 1 to 1 1/2 tblsp
Rice Vinegar – 2 tblsp
Salt as per taste
Black Pepper Powder as per taste

1. Mix the vinegar, lime juice, orange juice, sesame oil, sunflower oil, soy sauce and red chilli flakes in a bowl.
2. Add the cabbages, carrots, mango, coriander leaves and spring onions.
3. Toss until evenly mixed.
4. Sprinkle salt and pepper powder.
5. Toss again.
6. Transfer to a serving plate/bowl.
7. Top up with chicken and scatter the cashewnuts on top.
8. Serve at once.

image via flickr –[email protected]/7074268849/

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