Yummy Chicken Salad with Nasturtiums

seeds from Eden Brothers

Yummy Chicken Salad with Flowers
Partially adapted from the Brass Sisters, their recipe is delish too

For the Salad
4 cups cooked chicken cut into 1/2-inch dice
2 ripe mangos, peeled and sliced into wedges
1 tin mandarin oragnge slices, drained
¾ cup salted toasted cashews, 1/4 cup reserved for topping
6 oz. (4 cups) mixed greens
12 fresh cut Nasturtiums

For the Vinaigrette
½ cup extra-virgin olive oil
¼ cup rice wine vinegar
3 tablespoons chili sauce
1/8 teaspoon cayenne pepper
¼ cup honey plus 2 tablespoons
1 teaspoon salt
1 teaspoon finely ground pink pepper
3 tablespoons peeled ginger, finely minced
2 tablespoons finely minced garlic
Directions

1. To make the salad: Combine chicken, mangos, oranges, and ½ cup of cashews in a large bowl and set aside.
2. Whisk together olive oil, rice wine vinegar, honey, chili sauce, salt, pink pepper, cayenne pepper, garlic and ginger root in a small bowl. Add vinaigrette to chicken a little at a time, tossing with two serving spoons. You may have a small amount of vinaigrette left which can be served on the side.

3. Refrigerate salad until ready to serve. Place salad on a bed of crisp arugula or other greens, and sprinkle remaining ¼ cup cashews on top of chicken salad when ready to serve. Store leftover salad in refrigerator in covered container.

Tips: • Do not use over-ripe mangos because they will be too soft. I love using yellow and orange Nasturtiums on this salad. *Nasturtium plants were discovered in the jungles of Peru and Mexico in the 16th century. I can't say enough about them--they are easy to grow, edible, cheerful and they are great companion plants as well! Nasturtiums help deter aphids, whiteflies, squash bugs, cucumber beetles and other pests. Plant them with tomatoes, radishes, cabbage, cucumbers, and under fruit trees. They come in vibrant colors, or muted tones-variegated leaves or plain

Nasturtium Butter Should you wish to serve fresh rolls
Ingredients:

1 pound butter, softened

1 quart nasturtium blossoms

juice of 1 lemon

Pink pepper to taste

In a food processor or blender add the butter, nasturtiums and lemon juice and process until completely mixed. Use on seafood or vegetables. You can also add minced garlic to this if you wish for a variation.