In the mood for a crunchy twist on chicken salad? This is it!
Warm Cashew-Chicken Salad
- Prep Time 15 min
- Total 23 min
- Servings 6
- Ingredients 9
Ingredients
- 2 teaspoons olive or vegetable oil
- 1 pound chicken breast tenders (not breaded), cut into 1-inch pieces
- 2 medium celery stalks, finely chopped (1 cup)
- 1 small onion, finely chopped (1/4 cup)
- 1/4 cup olive or vegetable oil
- 2 tablespoons tarragon vinegar
- 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
- 3 cups Chinese (napa) cabbage or coleslaw mix
- 1/2 cup cashews
Instructions
-
Step1Heat 2 teaspoons oil in 10-inch skillet over medium-high heat.
-
Step2Cook chicken, celery and onion in oil about 8 minutes, stirring occasionally, until chicken is no longer pink in center.
-
Step3Mix 1/4 cup oil, the vinegar and tarragon; pour over chicken mixture. Serve over cabbage. Top with cashews.
Nutrition
260
Calories
18 g
Total Fat
19 g
Protein
6 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 160
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 145 mg
- Potassium
- 340 mg
- Total Carbohydrate
- 6 g
- Dietary Fiber
- 1 g
- Protein
- 19 g
% Daily Value*:
- Vitamin A
- 24%
- 24%
- Vitamin C
- 28%
- 28%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 Vegetable; 3 Lean Meat; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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