Chicken Cashew Crunch Salad (Printable Version)
Tender chicken, crisp veggies, and roasted cashews tossed in a tangy sesame-soy dressing with irresistible crunch.
# What You 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 (store-bought or homemade)
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
# How To Make:
01 - Coat the chicken breasts with olive oil, salt, and black pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until fully cooked through. Rest for 5 minutes, then slice 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.
03 - In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, vegetable oil, grated ginger, minced garlic, and sriracha until smooth and well emulsified. Season with salt and pepper to taste.
04 - Add the sliced chicken to the vegetable mixture. Drizzle the dressing over the top and toss gently until all ingredients are evenly coated.
05 - Scatter the chopped roasted cashews, crispy wonton strips, and sesame seeds over the salad just before serving to preserve maximum crunch.
06 - Plate the salad right away for the best texture and flavor. The wonton strips and cashews will soften if left sitting with the dressing.
# Expert Advice:
01 -
- The double cabbage situation gives you serious crunch without weighing you down like traditional lettuce based salads.
- That sesame soy dressing is the kind of thing you will start putting on everything from grain bowls to steamed broccoli.
- It genuinely comes together in about half an hour, which makes it a realistic weeknight option even on chaotic days.
02 -
- The crunch factor disappears fast once the dressing hits the wonton strips and cashews, so if you are prepping ahead keep everything in separate containers and combine at the last possible moment.
- I once used untoasted sesame oil by mistake and the entire dressing tasted flat and oily, so check that your bottle says toasted on the label.
03 -
- Heat your skillet for a full two minutes before adding the chicken because a properly hot pan is what creates that caramelized exterior that makes the sliced chicken taste like it came from a restaurant.
- Double the dressing recipe and keep the extra in your fridge because you will absolutely want it later in the week on something else entirely.