Chicken Cashew Crunch Salad Recipe – Healthy Crunchy Chicken Salad
This Chicken Cashew Crunch Salad recipe is a healthy, crunchy chicken salad packed with fresh veggies, juicy chicken, and a flavorful sesame dressing—perfect for lunch or dinner.
Equipment
- Cutting board & knife
- Skillet or grill pan
- Mixing bowls
- Whisk
- Large salad bowl
Ingredients
- 2 cups cooked chicken (grilled, baked, or rotisserie), sliced or shredded
- 4 cups mixed vegetables (cabbage, lettuce, carrots, bell peppers)
- 1 cup roasted cashews
- 2 tbsp sesame seeds (optional)
- ¼ cup fresh herbs (cilantro or mint)
Dressing:
- 3 tbsp soy sauce (or tamari for gluten‑free)
- 2 tbsp sesame oil
- 2 tbsp honey (or maple syrup for vegan)
- 2 tbsp rice vinegar
- Pinch of chili flakes
Instructions
- Prep Chicken: Slice or shred cooked chicken.
- Chop Vegetables: Cut cabbage, lettuce, carrots, and bell peppers into bite‑sized pieces.
- Toast Cashews: Heat cashews in a dry skillet until golden and fragrant.
- Make Dressing: Whisk soy sauce, sesame oil, honey, rice vinegar, and chili flakes until smooth.
- Assemble Salad: In a large bowl, combine vegetables, chicken, and cashews. Drizzle with dressing and toss gently.
- Finish & Serve: Garnish with sesame seeds and herbs. Chill briefly before serving for extra crispness.
Notes
- Variations: Swap chicken for tofu or chickpeas for vegetarian/vegan options.
- Fruity Twist: Add mango, pineapple, or mandarin oranges.
- Storage: Best consumed within 2–3 days; store dressing separately.
- Serving Idea: Great as a main dish, side for BBQs, or meal prep bowls.