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!