Chicken Cashew Crunch Salad (Printable)
Tender chicken, crisp veggies, and toasted cashews tossed in a tangy Asian dressing for maximum crunch.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salad
05 - 4 cups shredded romaine lettuce
06 - 1 cup shredded red cabbage
07 - 1 large carrot, julienned
08 - 1/2 red bell pepper, thinly sliced
09 - 1/4 cup green onions, sliced
10 - 1 cup snow peas, trimmed and sliced on the bias
11 - 3/4 cup roasted unsalted cashews
12 - 1/2 cup crunchy chow mein noodles (optional)
13 - 2 tablespoons fresh cilantro, chopped
→ Dressing
14 - 3 tablespoons soy sauce
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon honey
17 - 1 tablespoon toasted sesame oil
18 - 1 tablespoon olive oil
19 - 1 garlic clove, minced
20 - 1 teaspoon fresh ginger, grated
21 - 1/2 teaspoon sriracha (optional)
# Directions:
01 - Preheat oven to 400°F. Rub the chicken breasts with olive oil, season with salt and pepper, and place on a baking sheet. Roast for 12 to 15 minutes until the internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly against the grain.
02 - In a large mixing bowl, combine the shredded romaine lettuce, red cabbage, julienned carrot, sliced red bell pepper, green onions, snow peas, and half of the roasted cashews. Toss gently to distribute evenly.
03 - In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, olive oil, minced garlic, grated ginger, and sriracha until smooth and well emulsified.
04 - Arrange the sliced chicken over the salad base. Drizzle the dressing over the top and toss thoroughly to coat all ingredients evenly.
05 - Scatter the remaining cashews, chow mein noodles, and fresh cilantro over the salad. Serve immediately to preserve maximum crunch.
# Expert Suggestions:
01 -
- The crunch factor is off the charts and every single bite keeps you reaching for more.
- That dressing comes together in about thirty seconds and tastes like you spent way longer on it.
02 -
- Do not dress the salad until right before serving or you will have a wilted puddle instead of a crisp beautiful bowl.
- Letting the chicken rest is not optional because cutting too early lets all the juices escape onto your cutting board instead of staying in the meat.
03 -
- Toast the cashews in a dry skillet for two minutes before adding them and you will unlock a depth of flavor that raw cashews simply cannot deliver.
- Doubling the dressing and keeping the extra in a jar in the fridge means your next salad is only minutes away.