Salad

Chicken-Cashew Salad: Ingredients: Chicken breast meat – 2 cups (cut into small pieces) Cashews – 1/2 cup Red bell pepper – half Green bell pepper – half Yellow bell pepper – half Carrot – 1/4 cup Cucumber – 1/4 cup Chopped onions – 1 cup Ground black pepper – to taste Garlic-ginger paste – 1 teaspoon Soy sauce – 1 tablespoon Sweet chili sauce – 1 tablespoon Fish sauce – 1 teaspoon (optional) Finely chopped garlic – 2 cloves Olive oil – 3 tablespoons Oil – for frying Cornflour – as needed Egg white – as needed For Salad Dressing: Tomato sauce – 3 tablespoons Soy sauce – 2 tablespoons Worcestershire sauce – 1 tablespoon Fish sauce – to taste Sweet chili sauce – 1 tablespoon Ground black pepper – as needed Lemon juice – 2 tablespoons Instructions: **Thinly slice and tenderize the chicken breast. Drain excess water. **mix chicken with garlic-ginger paste, ground black pepper, soy sauce, fish sauce, cornflour, and egg white. Refrigerate for 30 minutes. **Heat oil in a pan and fry the chicken pieces until golden brown. Fry in batches if needed. **In the same pan, heat 1 tablespoon of oil and sauté finely chopped garlic. Once garlic is slightly golden, add bell peppers or capsicum. **Stir-fry for about a minute, then add other vegetables and onions. Stir-fry for another minute and remove from heat. **In a large bowl, mix together the chicken, vegetables, and cashews. Add salad dressing ingredients and toss gently. **Let the salad sit for a while so the flavors meld together. **Serve and enjoy your Chicken-Cashew Salad. This recipe is delicious and easy to make. Enjoy!