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Chicken Cashew Crunch Salad

Chicken Cashew Crunch Salad

Fresh, colorful, and full of crunch — this Chicken Cashew Crunch Salad is a delicious blend of tender chicken, crisp veggies, and roasted cashews tossed in a sweet and tangy Asian-inspired dressing. Perfect for easy Asian recipes, quick lunch prep, or healthy dinners, this salad is light, satisfying, and full of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • For the Salad:
  • 2 cups cooked chicken breast shredded or cubed
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • ½ cup green onions chopped
  • ½ cup roasted cashews unsalted or lightly salted
  • 2 tbsp sesame seeds optional
  • For the Dressing:
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp grated fresh ginger
  • 1 clove garlic minced
  • Pinch of red pepper flakes optional

Method
 

  1. Prepare the Vegetables: Wash, slice, and chop all vegetables. Combine cabbage, carrots, bell pepper, and green onions in a large mixing bowl.
  2. Add the Chicken: Add the shredded or cubed cooked chicken on top of the vegetables.
  3. Whisk the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, olive oil, ginger, garlic, and red pepper flakes until smooth.
  4. Toss to Combine: Pour the dressing over the salad mixture and toss until all ingredients are evenly coated.
  5. Add the Crunch: Sprinkle roasted cashews and sesame seeds on top right before serving.

Notes

  • Save time by using leftover chicken fried chicken or rotisserie chicken.
  • Add extra crunch with crispy wonton strips or chow mein noodles.
  • Make it fruity: Add sliced grapes or mandarin oranges for a hint of sweetness.
  • Vegetarian version: Replace chicken with tofu, edamame, or tempeh.
  • Store leftovers in an airtight container in the fridge for up to 3 days (keep dressing separate for best texture).