Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

The Seattle Times

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Wednesday, April 30, 2008 at 12:00 AM

E-mail article     Print view

Recipe: Cashew Chicken Salad with Broccoli

Serves 41 head broccoli 2 cups skinned and diced roasted chicken 10 quartered cherry tomatoes ½ cup finely chopped red bell pepper...

Serves 4

1 head broccoli

2 cups skinned and diced roasted chicken

10 quartered cherry tomatoes

½ cup finely chopped red bell pepper

Finely grated zest of 1 lemon

¼ cup coarsely chopped cashews (or substitute with almonds or walnuts)2/3 cup light sour cream

2 tablespoons fresh lemon juice

2 teaspoons sesame oil

1/2 to 3/4 teaspoon hot chili oil

2 teaspoons soy sauce

1 cup torn lettuce leaves, optional

1. Cut broccoli head into florets. Blanch in boiling water for 3 minutes. Drain, rinse with cold water and drain well again. Pat broccoli with paper towels to remove excess moisture.

2. Combine broccoli with chicken, cherry tomatoes, red bell pepper, lemon zest and nuts. Combine sour cream, lemon juice, sesame oil, hot chili oil and soy sauce. Mix into the salad. Put torn lettuce onto plates and spoon the salad on top.

Copyright © 2008 The Seattle Times Company

More Food & wine headlines...

E-mail article Print view      Share:    Digg     Newsvine

advertising

We're awash in great fish-and-chips spots

Dining Deals: GreenGo Food: "fast food with a conscience" in Ballard

NEW - 07:42 PM
Just how friendly are those probiotics in your food?

UPDATE - 09:03 PM
Summer sippers: Updated cocktails and offbeat coolers

NEW - 08:40 PM
Turn old bread into a low-cost summer salad

Advertising

Video

AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech

Marketplace

 
Most read
Most commented
Most e-mailed
 
 
Advertising