Name: Chicken Cashew Crunch Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 chicken breasts, grilled and sliced; 1 large head of romaine lettuce, chopped; 1 bell pepper (any color), diced; 1 carrot, julienned; 1 cup green onions, sliced; 1 cup unsalted cashews, roasted; ½ cup crispy chow mein noodles; ¼ cup fresh cilantro, chopped (optional); 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon minced garlic; 1 teaspoon grated ginger; Salt and pepper to taste

Introduction

The Chicken Cashew Crunch Salad is a vibrant and satisfying dish that combines tender grilled chicken with crisp vegetables and a flavorful dressing. Topped with roasted cashews and crispy chow mein noodles, this salad offers an irresistible mix of textures and tastes perfect for a light meal or side dish.

A close-up of a fresh salad showing several layers and colors, including bright green lettuce and kale leaves as the base layer. Scattered over are thin, orange carrot strips and light brown grilled chicken pieces with a slightly crispy texture. Mixed in are light green edamame beans and pale almond slices. A smooth, reddish-brown dressing is drizzled unevenly on top, adding a moist shine across the ingredients. The salad is on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, grilled and sliced
1 large head of romaine lettuce, chopped
1 bell pepper (any color), diced
1 carrot, julienned
1 cup green onions, sliced
1 cup unsalted cashews, roasted
½ cup crispy chow mein noodles
¼ cup fresh cilantro, chopped (optional)

For the Dressing:

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger
Salt and pepper to taste

Instructions

Step 1: Grill your chicken breasts until fully cooked. Let them cool slightly, then slice into strips.
Step 2: In a large bowl, combine chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions.
Step 3: Add the roasted unsalted cashews to the vegetable mixture.
Step 4: In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Season with salt and pepper.
Step 5: Pour the dressing over the salad and toss well to evenly coat all ingredients.
Step 6: Gently fold in the sliced grilled chicken until evenly distributed throughout the salad.
Step 7: Just before serving, sprinkle crispy chow mein noodles on top for extra crunch.
Step 8: If desired, garnish with chopped cilantro.
Step 9: Serve immediately to enjoy the fresh textures and flavors.

Tips & Variations

Use fresh, high-quality vegetables and chicken for the best flavor and texture.
Try different nuts like almonds or peanuts for a unique crunch.
Store leftover dressing in the fridge for use with other salads or as a marinade.
Prepare ingredients ahead of time, but add crunchy toppings just before serving.
Swap chicken for shrimp, tofu, or chickpeas to suit your dietary preferences.
Add fruits such as mandarin oranges or sliced apples for a sweet twist.
Include cooked quinoa or brown rice to make the salad more filling.
For a spicy kick, add jalapeños or drizzle with sriracha.
Use maple syrup instead of honey for a vegan-friendly dressing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the cashews and chow mein noodles crunchy, store them separately and add just before serving. Reheating is not recommended as the fresh vegetables lose their crispness.

How to Serve

A close-up of a salad showing multiple layers including a base of light green chopped lettuce mixed with darker green pieces of kale. On top, there are thin, sliced carrots and chunks of white grilled chicken with a slight brown char on edges. Scattered over the salad are light tan sliced almonds and a creamy light brown dressing drizzled all across, creating a smooth texture contrast. The salad appears fresh and colorful with different shades of green, orange, white, and brown blending well. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

You can prepare the ingredients ahead of time, but add cashews and chow mein noodles just before serving to maintain their crunch.

What if I can’t find chow mein noodles?

Substitute crispy wonton strips or tortilla strips to add a similar crunch.

Chicken Cashew Crunch Salad Recipe

Print Recipe

★★★★★

4.7 from 314 reviews

Chicken Cashew Crunch Salad is a vibrant and refreshing dish that combines grilled chicken, crisp vegetables, roasted cashews, and crispy chow mein noodles tossed in a flavorful Asian-inspired dressing. Perfect for a light lunch or a delightful side, this salad balances crunchy textures with savory and sweet notes, making it an irresistible, crowd-pleasing option.

Author: Ella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Appetizer, Salad
Method: Grilling, Tossing
Cuisine: Asian-inspired

Ingredients

Scale

Salad

2 chicken breasts, grilled and sliced
1 large head of romaine lettuce, chopped
1 bell pepper (any color), diced
1 carrot, julienned
1 cup green onions, sliced
1 cup unsalted cashews, roasted
½ cup crispy chow mein noodles
¼ cup fresh cilantro, chopped (optional)

Dressing

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger
Salt and pepper to taste

Instructions

Prepare the Chicken: Grill your chicken breasts until fully cooked, reaching an internal temperature of 165°F (74°C). Allow them to cool slightly, then slice them into thin strips for easy mixing.
Chop the Vegetables: In a large bowl, combine chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions to create a fresh and colorful base.
Add Cashews: Toss in the roasted unsalted cashews to introduce a satisfying crunch and nutty flavor.
Make the Dressing: Whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl. Season with salt and pepper to taste to enhance and balance the flavors.
Combine Ingredients: Pour the dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated with the flavorful dressing.
Add Chicken: Gently fold in the sliced grilled chicken to distribute it evenly throughout the salad without breaking the ingredients.
Top with Noodles: Just before serving, sprinkle crispy chow mein noodles over the salad for an added crunchy texture contrast.
Garnish: Optionally, add chopped fresh cilantro for a burst of herbal freshness and vibrant color.
Serve Immediately: Plate the salad and enjoy it fresh to fully appreciate the combination of textures and flavors at their peak.

Notes

Use fresh, high-quality ingredients for the best flavor and texture.
For crunch variations, try substituting cashews with almonds or peanuts.
Store leftover dressing refrigerated and use within a week for other dishes or as a marinade.
Prepare vegetables and chicken ahead of time to save on meal prep when ready to serve.
Adjust vegetables seasonally; try adding fresh corn, zucchini, or seasonal greens.
For gluten-free version, use gluten-free soy sauce and gluten-free chow mein noodles or substitutes.
Add crunchy elements like cashews and noodles just before serving to maintain texture.
This salad is best eaten fresh and does not freeze well due to vegetable texture loss.

Keywords: Chicken Salad, Cashew Salad, Crunchy Salad, Asian Salad, Healthy Salad, Grilled Chicken Salad, Cashew Crunch, Summer Salad