Chicken Cashew Crunch Salad (Printable)
Tender chicken, crisp veggies, and roasted cashews tossed in a tangy sesame-soy dressing with an irresistible crunch.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground 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 - 1/2 cup fresh cilantro leaves
→ Crunch & Toppings
11 - 3/4 cup roasted cashew nuts, roughly chopped
12 - 1 cup crispy wonton strips
13 - 2 tablespoons sesame seeds
→ Dressing
14 - 1/4 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 (optional)
22 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - Coat the chicken breasts evenly with olive oil, then season generously with salt and black pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F and the juices run clear.
02 - Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes so the juices redistribute. Slice each breast thinly against the grain and set aside.
03 - In a large mixing bowl, combine the shredded Napa cabbage, purple cabbage, julienned carrot, sliced red bell pepper, green onions, diagonal-cut snap peas, and fresh cilantro leaves. Toss gently to distribute evenly.
04 - In a small bowl, whisk together the rice vinegar, low-sodium soy sauce, toasted sesame oil, honey or maple syrup, vegetable oil, grated fresh ginger, minced garlic, and sriracha until smooth and fully emulsified. Season with salt and pepper to taste.
05 - Add the sliced chicken to the prepared vegetable mixture. Drizzle the dressing over the top and toss gently until every component is evenly coated.
06 - Just before serving, scatter the chopped roasted cashews, crispy wonton strips, and sesame seeds over the salad. Serve immediately to preserve the optimal crunch and texture.
# Expert Pointers:
01 -
- The double cabbage situation means it stays crisp even after sitting in the fridge, which is rare and beautiful for a salad.
- That sesame soy dressing is the kind of thing you will want to put on everything from rice bowls to roasted broccoli.
02 -
- Add the wonton strips and cashews only at the very end or they will go soft and you will lose the entire point of this salad.
- A rotisserie chicken from the deli works brilliantly here and cuts your active time down to about ten minutes.
03 -
- Let the chicken rest the full five minutes before slicing or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
- Grating the ginger directly into the dressing instead of mincing it releases more flavor and avoids those fibrous little strings getting caught in your teeth.