Chicken Cashew Crunch Salad (Printable)
Tender chicken, crisp veggies, and roasted cashews tossed in a tangy sesame-soy dressing for maximum 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 (optional)
→ 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 (optional)
22 - Salt and black pepper, to taste
# Directions:
01 - Season 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 6–7 minutes per side until fully cooked through. Transfer to a plate 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, low-sodium soy sauce, toasted sesame oil, honey or maple syrup, vegetable oil, grated fresh ginger, minced garlic, and sriracha if using. Season with salt and black pepper to taste. Continue whisking until the dressing is smooth and well emulsified.
04 - Add the sliced chicken to the bowl of mixed vegetables. Drizzle the dressing over the top and toss gently to coat all ingredients evenly.
05 - Just before serving, sprinkle the chopped roasted cashews, crispy wonton strips, and sesame seeds over the salad. Serve immediately to maintain optimal crunch and texture.
# Expert Tips:
01 -
- The double cabbage situation gives you this incredible texture that stays crisp even after the dressing settles in, which means leftovers are actually still good the next day.
- It hits every single flavor note at once: salty, sweet, tangy, nutty, and just enough heat to keep things interesting without scaring anyone off.
02 -
- Adding the wonton strips too early is the fastest way to turn this into a soggy disappointment, so wait until the very last second before serving.
- Rotisserie chicken works beautifully here and cuts your active cooking time down to almost nothing, which is a weeknight revelation I wish I had discovered sooner.
03 -
- Toast the sesame seeds in a dry pan for two minutes until they start to smell fragrant and turn slightly golden, because that ten second step transforms them from decoration into flavor.
- Slice the snap peas on a sharp diagonal right down the middle so they curl slightly and catch the dressing in their little grooves.