Fried Chicken Salad with Cashew Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Whole chicken breasts3 , boned, skinned and cut into 1/2 inch strips
 Milk1⁄3 Cup (5.33 tbs)
 All-purpose flour1⁄2 Cup (8 tbs) (To Dredge)
 Salt To Taste (To Dredge)
 Pepper To Taste (To Dredge)
 Sesame oil1⁄4 Cup (4 tbs)
 Tarragon vinegar2 Tablespoon
 Soy sauce1 Teaspoon
 Dijon mustard1 Tablespoon
 Shallot1 , finely chopped
 Button mushrooms1⁄2 Cup (8 tbs), thinly sliced
 Curly endive head1 , washed and leaves torn apart
 Cherry tomatoes2 Cup (32 tbs)
 Purple onion1 , thinly sliced and separated into rings
 Whole cashews1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2011 Calories from Fat 843

% Daily Value*

Total Fat 97 g148.9%

Saturated Fat 16.6 g82.9%

Trans Fat 0.1 g

Cholesterol 306.8 mg

Sodium 1397.8 mg58.2%

Total Carbohydrates 132 g44.1%

Dietary Fiber 27.3 g109.3%

Sugars 34.8 g

Protein 155 g310.1%

Vitamin A 288.4% Vitamin C 216.8%

Calcium 55.8% Iron 88.3%

*Based on a 2000 Calorie diet


1. Dip chicken strips in milk; dredge in flour mixture.
2. In a medium-size skillet, heat oil. Fry strips about 7 minutes, until golden brown; remove and drain on paper towel.
3. Add vinegar to skillet and scrape to deglaze.
4. Pour into a bowl, add soy sauce and mustard; mix well. Stir in shallot and mushrooms and toss to coat.
5. Divide endive and tomatoes evenly onto six plates.
6. To serve, pour mushroom mixture over lettuce and tomatoes. Garnish with fried chicken, onion rings and cashews.