Chicken Cashew Crunch Salad
A crispy, satisfying Chicken Cashew Crunch Salad with grilled chicken, roasted cashews, shredded cabbage, and a sesame ginger dressing. Ready in 30 minutes and perfect for dinner.
Equipment
- Large skillet
- Large mixing bowl
- Small whisk bowl
Ingredients
- 2 medium chicken breasts about 500g
- 1 cup roasted cashews unsalted
- 2 cups romaine lettuce roughly chopped
- 1 cup purple cabbage thinly shredded
- 1 cup green cabbage thinly shredded
- 1 large carrot julienned or grated
- 3 green onions thinly sliced
- 1/2 cup edamame shelled and cooked
- 2 tbsp sesame seeds toasted
- 3 tbsp soy sauce low sodium preferred
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- 2 tbsp olive oil for cooking chicken
- salt and black pepper to taste
Instructions
- Make the dressing: Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic in a small bowl. Taste and adjust seasoning. Set aside.
- Cook the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until golden and cooked through (internal temp 74°C / 165°F). Rest for 5 minutes, then slice thin.
- Assemble the salad: Combine romaine, purple cabbage, green cabbage, carrot, green onions, and edamame in a large bowl. Add sliced chicken on top.
- Dress and finish: Pour dressing over the salad and toss gently. Top with cashews and sesame seeds right before serving.
Notes
- Add cashews at the very last moment to keep them crunchy.
- Dry vegetables thoroughly before assembling to avoid a soggy salad.
- Store dressing separately if prepping ahead.
- Swap soy sauce for tamari to make it gluten-free.