Mandarin Tossed Chicken Salad With Cashew Dressing For 1

• 1/2 large b&s chicken breast, cut in about 1 inch bite sized pieces
• 1/2 tablespoon oil, for woking the chicken
• 1/2 cup drained mandarin orange segments, usually canned
• 1 cup mixed greens, the crisper the better,like iceberg or romain,depending on what available
• 1 hard-boiled egg, diced because i had it to use up (optional)
• For the dressing (this makes enough to save some)
• 1/2 cup mild salad oil
• 1/4 cup vinegar
• 1/4 cup honey
• 1/4 cup chopped roasted cashews (I suppose you could use peanuts)
• 1 pinch salt, to taste

1. Fire up the WOK and chow the chicken chunks until cooked through and set aside.
2. Remember this time it will have no additional cooking.
3. If you have cooked chicken use it.
4. A Woolfe Tip, when B&Schicken breasts are cheap, I chunk, WOK, and vac-bag freeze for later use.
5. Put all the dressing ingredients in a blender or small food processor and ZAP until blended.
6. I throw the cashews in as is, as I buy the pieces it's a lot cheaper that way.
7. You can do both the Chicken and dressing ahead of time.
8. Tear up the greens into a bowl.
9. Add the orange segments and cooled chicken.
10. Toss with the dressing.
11. I had this with some torn off bread.

chicken breast, oil, orange segments, mixed greens, egg, dressing, salad oil, vinegar, honey, cashews, salt

Taken from www.food.com/recipe/mandarin-tossed-chicken-salad-with-cashew-dressing-for-1-99128 (may not work)