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Chicken Cashew Crunch Salad

A quick and fresh salad that marries tender chicken pieces with crunchy cashews and vibrant veggies in a zingy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Great way to use leftover rotisserie chicken.
  • 1 cup cashews For that satisfying crunch.
  • 4 cups mixed greens Spinach, kale, or your favorite greens.
  • 1 cup shredded carrots For a vibrant pop of color.
  • 1 cup red bell pepper, sliced For a sweet crunch.
  • 1/2 cup green onions, sliced Adds a little zing!
Dressing
  • 3 tablespoons soy sauce Brings on the umami.
  • 2 tablespoons sesame oil For that nutty flavor.
  • 1 tablespoon honey To create the sweet balance.
  • 1 each lime, juice For a splash of freshness.
  • Salt and pepper to taste Because no one likes bland food!

Method
 

Preparation
  1. Shred your cooked chicken if you haven’t already.
  2. In a bowl, whisk together the soy sauce, sesame oil, honey, and lime juice to create the dressing.
Combining Ingredients
  1. In a large salad bowl, combine the mixed greens, shredded carrots, sliced bell pepper, green onions, shredded chicken, and cashews.
  2. Drizzle the dressing over the salad and toss gently until everything is beautifully coated.
  3. Add salt and pepper to your liking, giving it one last toss.
Serving
  1. Serve immediately for the best crunch or let it sit for a few minutes for the flavors to meld.

Notes

Feel free to swap out the chicken for grilled shrimp or tofu for a vegetarian version. This salad holds up well in the fridge for future meals.