Lunch: Cashew Chicken Wheat Berry Salad with Peas Recipe | Myrecipes
Recipe by Tiffany Vickers Davis The thigh meat lends an especially moist, rich flavor, but you can use any leftover chicken.
Ingredients
4 teaspoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon lower-sodium soy sauce
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 cups cooked wheat berries
1 1/2 cups chopped cooked chicken thighs
3/4 cup sugar snap peas, halved diagonally
1/2 cup dry-roasted, unsalted cashews
1/3 cup thinly sliced green onions
Instructions
Reviews
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
