Description
Crunchy nuts and tender chicken make chicken cashew crunch salad something you reach for when you’re craving both texture and taste in one bowl. Fresh greens get tossed with roasted cashews and juicy chicken pieces so that each bite gives you that satisfying combination of creamy dressing and crispy elements you can’t resist.
Ingredients
Scale
Protein:
- 2 cups grilled chicken breast, sliced
Vegetables:
- 3 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup sliced green onions
Toppings and dressing:
- 1/2 cup toasted cashews
- 1/2 cup crispy wonton strips
- 2 tablespoons sesame seeds
- 1/4 cup sesame soy vinaigrette
Instructions
- Heat your grill or skillet to medium-high heat, around 400°F, and cook your 2 cups of chicken breast until it reaches an internal temperature of 165°F, which takes roughly 6-7 minutes per side depending on thickness, then let it rest for a few minutes before slicing it into thin strips.
- Rinse and roughly chop your 3 cups of romaine lettuce into bite-sized pieces, keeping the texture loose and airy for your salad base.
- Shred your 1 cup of red cabbage and 1 cup of carrots using a box grater or knife, making sure the pieces are thin enough to absorb flavor easily.
- Place your 1/2 cup of raw cashews in a dry skillet over medium heat and toast them for 5-7 minutes, stirring frequently until they turn golden and fragrant, then transfer them to a plate to cool.
- Slice your 1/4 cup of green onions on the diagonal, using both white and green parts for better flavor distribution throughout your salad.
- In your large mixing bowl, combine the 3 cups of chopped romaine with the shredded cabbage and carrots you prepared earlier.
- Add your sliced chicken strips to the bowl along with the green onions and toss everything together gently.
- Drizzle your 1/4 cup of sesame soy vinaigrette over the salad and toss thoroughly until all components are evenly coated with dressing.
- Top your salad with the toasted 1/2 cup of cashews, sprinkle 2 tablespoons of sesame seeds across the surface, and add the crispy wonton strips if you prefer extra crunch, then serve right away.
Notes
- Slice your cooled chicken while it’s still slightly warm, as this helps it cut more cleanly and makes tossing easier.
- Toast your cashews just before serving, since they stay crunchier this way and lose texture if they sit in the dressing too long.
- Keep your dressing separate from the salad if eating later, then toss everything together right before serving to prevent the lettuce from wilting.
- For a vegetarian version, swap the chicken for extra cashews, crispy chickpeas, or pressed tofu cooked the same way as the chicken.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg