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Chicken, watercress & cashew salad


  • Heat the oil to 180°C in a smallish heavy-bottomed pot and fry the sliced wonton wrappers until crisp. Then drain well on kitchen paper towels and set aside.
  • To make the sweet chilli sauce, put the vinegar, sugar and salt in another heavy-bottomed pot. Bring to the boil and cook for a couple of minutes to dissolve the sugar, stirring with a wooden spoon.
    Then add the chillies, garlic, ginger and pineapple. Briefly cook to warm through.
  • In a large bowl, toss the chicken, watercress, tomatoes and cashews with a generous amount of the warm (or cold) dressing to taste.
  • Serve the salad on individual plates with the fried sliced wonton wrappers on top and extra dressing sprinkled over. 
  • nb. Any leftover dressing will keep in the fridge for a couple of weeks.


  • vegetable oil for deep frying
  • 8 wonton wrappers, sliced
  • 1 cup white vinegar
  • ½ cup caster sugar
  • ½ tspn salt
  • 3 small red chillies, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tspn grated fresh ginger
  • ¼ cup crushed pineapple
  • 1 bought Chinese soy sauce (or regular BBQ) chicken, skin removed & sliced
  • a good handful of fresh watercress sprigs
  • ½-1 punnet cherry tomatoes, quartered
  • ½ cup raw cashews, dry roasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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