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Delicious Chicken Cashew Crunch Salad with fresh veggies and crunchy cashews

Chicken Cashew Crunch Salad

A vibrant salad featuring mixed greens, shredded chicken, toasted cashews, and a zesty dressing, perfect for a light and refreshing meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups mixed salad greens Feel free to swap with spinach or arugula.
  • 1 cup cooked chicken, shredded Can use rotisserie chicken for convenience.
  • 1/2 cup cashews, toasted Toast in a skillet for enhanced flavor.
  • 1 cup assorted crisp veggies (like bell peppers, cucumbers, and carrots) Any crunchy vegetable will work.
  • 1/4 cup red onion, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
For the Dressing
  • 1/4 cup soy sauce Can substitute with tamari for gluten-free.
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • to taste Salt and pepper Adjust to personal preference.

Method
 

Preparation
  1. In a large mixing bowl, combine the mixed salad greens, shredded chicken, cashews, and crisp veggies.
  2. In a separate bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Season with salt and pepper to taste.
  3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
  4. Top with cherry tomatoes and fresh cilantro before serving.

Notes

This salad can be paired with homemade cornbread or a warm soup. For extra flavor, add feta cheese or serve with crispy wontons. Store leftovers in an airtight container for up to 2 days, dressing only what you'll eat immediately to maintain freshness.