Chicken Cashew Crunch Salad (Printable)
Tender chicken, crisp veggies, and roasted cashews tossed in a tangy sesame-soy dressing with a satisfying crunch.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Vegetables
04 - 2 cups shredded Napa cabbage
05 - 1 cup shredded purple cabbage
06 - 1 large carrot, julienned
07 - 1 red bell pepper, thinly sliced
08 - 3 green onions, sliced
09 - 1 cup snap peas, sliced on the diagonal
10 - ½ cup fresh cilantro leaves
→ Crunch & Toppings
11 - ¾ cup roasted cashew nuts, roughly chopped
12 - 1 cup crispy wonton strips
13 - 2 tablespoons sesame seeds
→ Dressing
14 - ¼ cup rice vinegar
15 - 2 tablespoons low-sodium soy sauce
16 - 1 tablespoon toasted sesame oil
17 - 1 tablespoon honey or maple syrup
18 - 2 tablespoons vegetable oil
19 - 1 teaspoon fresh ginger, grated
20 - 1 teaspoon garlic, minced
21 - 1 teaspoon sriracha or chili garlic sauce
22 - Salt and black pepper, to taste
# How To Make It:
01 - Coat the chicken breasts with olive oil, salt, and black pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
02 - In a large mixing bowl, combine the shredded Napa cabbage, purple cabbage, julienned carrot, sliced red bell pepper, green onions, snap peas, and fresh cilantro leaves. Toss gently to distribute evenly.
03 - In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, vegetable oil, grated ginger, minced garlic, and sriracha until fully emulsified. Season with salt and black pepper to taste.
04 - Add the sliced chicken to the vegetable mixture. Drizzle the dressing over the top and toss gently until all components are evenly coated.
05 - Just before serving, sprinkle the chopped cashews, crispy wonton strips, and sesame seeds over the salad. Serve immediately to maintain maximum crunch and texture.
# Expert Hints:
01 -
- The dressing comes together in about sixty seconds and tastes like something from a restaurant that charges twenty two dollars a plate.
- That cashew wonton crunch on top makes it feel like a meal you chose on purpose, not a salad you settled for.
- It holds up surprisingly well as next day leftovers, which is rare for something this fresh and crunchy.
02 -
- Wait to add the cashews and wonton strips until the absolute last moment or they will go soft and lose the entire point of this salad.
- Rotisserie chicken is a brilliant shortcut here and honestly tastes just as good as freshly seared breasts when everything gets tossed together.
- The dressing can be made up to three days ahead and stored in the refrigerator, just whisk it again before using because it will separate.
03 -
- Toasting the sesame seeds in a dry pan for one minute until fragrant takes them from bland decoration to actual flavor contributor.
- If your honey has crystallized, warm the dressing ingredients gently in a saucepan just until the honey melts, then cool before tossing with the salad.