why make this recipe
This salad is fast, fresh, and full of crunch. It mixes cooked chicken and cashews with bright vegetables and a simple dressing. You can make it for lunch, a light dinner, or a quick meal to pack. It uses easy ingredients you can find at any store.
introduction
Chicken Cashew Crunch Salad is a bright and crunchy salad with cooked chicken, cashews, bell peppers, carrots, and a light soy-rice dressing. It comes together in minutes and gives you protein, veg, and a nutty crunch. If you like simple chicken dishes, you might also enjoy a baked option like garlic parmesan chicken meatloaves.
how to make Chicken Cashew Crunch Salad
Follow these steps to make the salad.
Ingredients :
2 cups mixed salad greens, 1 cup cooked chicken, shredded, 1/2 cup cashews, 1 cup chopped bell peppers, 1/2 cup shredded carrots, 1/4 cup red onion, thinly sliced, 1/2 cup cherry tomatoes, halved, 1/4 cup cilantro, chopped, 1/4 cup olive oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey, Salt and pepper to taste
Directions :
- In a large bowl, combine the salad greens, shredded chicken, cashews, bell peppers, carrots, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for later use. Enjoy!
how to serve Chicken Cashew Crunch Salad
Serve the salad right after you dress it for best crunch. Put it on a plate or in a bowl. Add extra cashews on top if you like more crunch. You can serve it with warm bread, a side of rice, or a light soup.
how to store Chicken Cashew Crunch Salad
- Store the dressed salad in the fridge for up to 1 day. The greens will get soft over time.
- For longer storage, keep the dressing in a small sealed container and toss when ready to eat. Store the dressing up to 4 days in the fridge.
- Keep cashews separate if you want to keep them very crunchy.
tips to make Chicken Cashew Crunch Salad
- Use leftover cooked chicken or rotisserie chicken to save time.
- Toast the cashews lightly in a dry pan for extra flavor.
- Chop the vegetables into similar sizes so each bite is balanced.
- Taste the dressing and adjust the salt, pepper, or honey to your liking.
- If you want more color, add cucumber or red cabbage.
variation (if any)
- Swap cashews for almonds or peanuts if you prefer.
- Use shredded rotisserie chicken or cooked turkey.
- Add avocado slices for creaminess.
- Make it spicy by adding a small chopped chili or a dash of sriracha to the dressing.
FAQs
Q: Can I make this salad ahead of time?
A: You can prep the ingredients ahead, but keep the dressing separate and add it just before serving to keep the greens crisp.
Q: Is this salad good for meal prep?
A: Yes. Pack the salad greens and toppings in a container and the dressing in another. Toss when you are ready to eat.
Q: Can I use raw chicken?
A: No. Cook the chicken fully before using. Use grilled, baked, or rotisserie chicken.
Q: What if someone has a nut allergy?
A: Leave out the cashews and add seeds like roasted pumpkin or sunflower seeds for crunch instead.
Chicken Cashew Crunch Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
- Diet: Gluten-Free
Description
A bright and crunchy salad combining cooked chicken and cashews with fresh vegetables and a light soy-rice dressing.
Ingredients
- 2 cups mixed salad greens
- 1 cup cooked chicken, shredded
- 1/2 cup cashews
- 1 cup chopped bell peppers
- 1/2 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine the salad greens, shredded chicken, cashews, bell peppers, carrots, red onion, cherry tomatoes, and cilantro in a large bowl.
- Whisk together the olive oil, rice vinegar, soy sauce, honey, salt, and pepper in a small bowl to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for later use. Enjoy!
Notes
For best crunch, serve the salad right after dressing it. Keep cashews separate for optimal crunch if storing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
