Cashew Chicken Salad with Baked Wontons

April 14, 2000
Web posted at: 3:31 p.m. EDT (1931 GMT)

• 8 egg roll wrappers
• 4 skinless chicken breasts, boned and defatted
• 2 cups shredded napa cabbage
• 1 cup chopped bok choy
• 1/4 cup chopped daikon radish
• 1/2 cup sliced red onion
• 1 cup thinly sliced carrots
• 1 cup broccoli florets
• 1/2 cup snow peas
• Dressing:
  • 1 tablespoon minced ginger root
  • 1/2 teaspoon minced garlic
  • 2 teaspoons chopped cilantro
  • 1 tablespoon minced scallions
  • 2 tablespoons minced shallots
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 tablespoons low-sodium tamari
  • 2 1/2 teaspoons sugar
  • 1 tablespoon cashew butter
  • 6 tablespoons minced cashews

Preheat oven to 350 degrees Fahrenheit. Lightly coat a sheet pan with canola oil.

To prepare wontons, cut wrappers in half and distribute over sheet pan. Bake for 5 to 10 minutes or until light brown. Cool.

Place chicken breasts in baking dish. Cover and cook in oven for 15 minutes or until juices run clear when pierced with a fork. Cool and slice.

Place vegetables in a large bowl and set aside.

In a mixing bowl, whisk all ingredients for dressing. Lightly toss with vegetables and divide into 4 equal portions. Top each salad with a sliced chicken breast and garnish with 4 baked wontons.

• 415 calories
• 43 grams carbohydrate
• 11 grams fat
• 76 milligrams cholesterol
• 37 grams protein
• 673 milligrams sodium
• 6 milligrams fiber

Remaking 'comfort food' for the health-conscious
May 24, 1999
Ski resorts offering apres ski fare for the sophisticated palate
February 25, 1999
Working out to relax -- Fitness vacation is popular passion
February 1, 1999

Canyon Ranch

Note: Pages will open in a new browser window

External sites are not endorsed by CNN Interactive.