Chicken Cashew Crunch Salad Recipe

Introduction

Chicken Cashew Crunch Salad is a vibrant and satisfying dish that combines tender grilled chicken with fresh vegetables and a flavorful Asian-inspired dressing. The addition of crunchy cashews and crispy chow mein noodles gives this salad a delightful texture that’s sure to impress.

Ingredients

• 2 chicken breasts, grilled and sliced
• 1 large head of romaine lettuce, chopped
• 1 bell pepper (any color), diced
• 1 carrot, julienned
• 1 cup green onions, sliced
• 1 cup unsalted cashews, roasted
• ½ cup crispy chow mein noodles
• ¼ cup fresh cilantro, chopped (optional)
• For the Dressing:
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Step 1: Grill the chicken breasts until fully cooked. Let them cool slightly, then slice into strips.
2. Step 2: In a large bowl, combine the chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions.
3. Step 3: Add the roasted unsalted cashews to the vegetables and toss gently.
4. Step 4: In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Season with salt and pepper to taste.
5. Step 5: Pour the dressing over the salad mixture and toss well to coat all ingredients evenly.
6. Step 6: Fold in the sliced grilled chicken until it is evenly distributed throughout the salad.
7. Step 7: Just before serving, sprinkle the crispy chow mein noodles on top for added crunch.
8. Step 8: If desired, garnish with chopped fresh cilantro for a burst of freshness.
9. Step 9: Serve immediately to enjoy the full range of textures and flavors.

Tips & Variations

• Substitute grilled shrimp or tofu for chicken to create a different protein option.
• Use peanut butter in the dressing for a richer, creamier texture.
• Add sliced cucumbers or snap peas for extra crunch and freshness.
• For a spicier kick, sprinkle some red pepper flakes or add a dash of sriracha to the dressing.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To maintain crunch, add cashews and chow mein noodles just before serving. Reheat the grilled chicken separately if desired, but the salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, but keep the dressing, cashews, and chow mein noodles separate until just before serving to preserve their texture and freshness.

What can I use if I don’t have chow mein noodles?

You can substitute with crunchy fried onions, crushed wonton strips, or toasted breadcrumbs to add a similar crisp texture.

Chicken Cashew Crunch Salad Recipe

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★★★★★

4.5 from 107 reviews

Chicken Cashew Crunch Salad is a vibrant and flavorful dish featuring grilled chicken, fresh vegetables, and crunchy toppings tossed in a savory-sweet Asian-inspired dressing. Perfect as a light and satisfying meal, this salad combines textures and tastes beautifully for a nutritious lunch or dinner.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 chicken breasts, grilled and sliced
• 1 large head of romaine lettuce, chopped
• 1 bell pepper (any color), diced
• 1 carrot, julienned
• 1 cup green onions, sliced
• 1 cup unsalted cashews, roasted
• ½ cup crispy chow mein noodles
• ¼ cup fresh cilantro, chopped (optional)

Dressing

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Grill the chicken breasts until fully cooked, ensuring they reach an internal temperature of 165°F (74°C). Allow the chicken to cool slightly before slicing into strips.
2. Chop the Vegetables: In a large bowl, combine chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions to create a colorful vegetable base.
3. Add Cashews: Toss the roasted unsalted cashews into the vegetable mixture to add a delightful crunch.
4. Make the Dressing: In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Season with salt and pepper to taste.
5. Combine Ingredients: Pour the dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated with the dressing.
6. Add Chicken: Gently fold the sliced grilled chicken into the salad until it is evenly distributed throughout the mixture.
7. Top with Noodles: Just before serving, sprinkle crispy chow mein noodles on top of the salad to add extra crunch.
8. Garnish: If desired, add chopped fresh cilantro to enhance the salad’s freshness and flavor.
9. Serve Immediately: Plate the salad and serve right away to enjoy the combination of crisp textures and vibrant flavors.

Notes

• To ensure the chicken stays juicy, let it rest for a few minutes after grilling before slicing.
• The crispy chow mein noodles should be added just before serving to maintain their crunch.
• For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
• You can roast the cashews yourself if unsalted roasted cashews are unavailable.
• Adjust the honey in the dressing to your preferred level of sweetness.

Keywords: Chicken salad, cashew salad, Asian dressing, grilled chicken, crunchy salad, healthy lunch