Cashew Crusted Chicken

Ingredients:

• 1 egg
• 1 tablespoon plus 1/2 tsp. five-spice powder
• 1 1/3 cups raw cashews, finely ground
• 4 6 ounces boneless, skinless chicken breasts
• 1/2 cup canola oil
• 1/3 cup oyster sauce
• 4 cups steamed rice
• 6 scallions, chopped

Directions:

Preheat oven to 350 degrees . In bowl, whisk egg and 1 tbsp. five-spice powder. Put nuts in another bowl. Dip chicken in egg, then in nuts. In skillet, fry in oil over medium, 2 minutes per side. Bake on a baking sheet until golden, 8 minutes. In bowl, whisk oyster sauce, 1/2 tsp. five-spice and 3 tbsp. water. Top rice and chicken with scallions and serve with sauce.

Source: rachaelraymag.com

Chicken Salad with Grapes, Cashews, Apples and Fresh Dill

Ingredients:

2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1 celery stalk, sliced or chopped
1/4 cup finely chopped green onions
1/2 to 1 cup mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste  
1/4 cup of Poppy Seeds, sprinkle over top before serving, optional

Directions:

In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste. Serve immediately, or store in a tightly covered container for up to 24 hours in the refrigerator.

This recipe is quite versatile! For a slightly different flavor, swap out the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. This recipe can be served immediately, or stored in a tightly covered container for up to 24 hours in the refrigerator.