Chicken Cashew Crunch Salad (Printable)
Tender chicken, crisp veggies, roasted cashews, and tangy sesame-soy dressing in every crunchy bite.
# 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
→ Sesame-Soy 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
22 - Salt and black pepper, to taste
# Steps:
01 - Coat chicken breasts with olive oil, salt, and black pepper. Heat a grill pan or skillet over medium-high heat and cook for 6–7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
02 - Combine shredded Napa cabbage, purple cabbage, julienned carrot, sliced red bell pepper, green onions, snap peas, and cilantro leaves in a large mixing bowl. Toss gently to distribute evenly.
03 - In a small bowl, whisk together 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 chopped roasted cashews, crispy wonton strips, and sesame seeds over the salad just before serving. Serve immediately for optimal texture and crunch.
# Expert Tips:
01 -
- That double crunch from cashews and wonton strips makes every forkful feel like a small celebration.
- The dressing comes together in about sixty seconds and tastes like something from a restaurant that charges twenty two dollars for a salad.
02 -
- Add the wonton strips and cashews at the very last second or they will go soft and you will lose the entire point of this salad.
- Letting the chicken rest before slicing keeps all the juices inside instead of running out onto your cutting board.
03 -
- Toast the sesame seeds in a dry skillet for two minutes until they smell nutty and it transforms the entire dish with almost zero effort.
- Use a mandoline slicer for the carrot and bell pepper because uniform thin pieces make the salad feel professional and elegant.