Ingredients
2
teaspoons olive or vegetable oil
1
pound chicken breast tenders (not breaded), cut into 1-inch pieces
2
medium celery stalks, finely chopped (1 cup)
1
small onion, finely chopped (1/4 cup)
1/4
cup olive or vegetable oil
2
tablespoons tarragon vinegar
1
tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
3
cups Chinese (napa) cabbage or coleslaw mix
1/2
cup cashews
Preparation
Heat 2 teaspoons oil in 10-inch skillet over medium-high heat.
Cook chicken, celery and onion in oil about 8 minutes, stirring occasionally, until chicken is no longer pink in center.
Mix 1/4 cup oil, the vinegar and tarragon; pour over chicken mixture. Serve over cabbage. Top with cashews.
