Chicken Cashew Crunch Salad (Printable View)
Tender chicken, crisp veggies, and roasted cashews tossed in a tangy sesame-soy dressing with a satisfying 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 - 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
22 - Salt and black pepper, to taste
# How-To Steps:
01 - Coat 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 blended. Season with salt and black pepper to taste.
04 - Add the sliced chicken to the vegetable mixture. Drizzle the dressing over the top and toss gently until everything is evenly coated.
05 - Scatter the chopped roasted cashews, crispy wonton strips, and sesame seeds over the salad just before serving to maintain maximum crunch.
06 - Plate and serve immediately for the best texture and flavor.
# Expert Advice:
01 -
- The sesame soy dressing clings to every shred of cabbage and makes leftovers taste even better the next day.
- It hits every texture you could want: crisp, tender, crunchy, and refreshing all at once.
- Rotisserie chicken turns this into a zero cooking, twenty minute meal on lazy evenings.
02 -
- Add the wonton strips right before serving because they lose their crunch within minutes once the dressing touches them.
- Letting the dressed salad sit in the fridge for an hour actually improves the cabbage, which softens slightly and absorbs the sesame soy flavor beautifully.
- If you are making this ahead for a gathering, keep the dressing, the salad base, and the crunch toppings in three separate containers until the last possible moment.
03 -
- Toast the cashews in a dry skillet for two minutes before chopping, because that extra step takes them from good to completely irresistible.
- Use a mandoline for the carrot and bell pepper if you want paper thin, uniform slices that look like they came from a professional kitchen.