Chicken Cashew Crunch Salad (Printable)
Crispy chicken and cashew salad with colorful vegetables and tangy sesame-soy dressing.
# 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
→ 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
# How-To Steps:
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 prepared vegetable mixture. Drizzle the dressing over the top and toss gently until everything is evenly coated.
05 - Just before serving, scatter the chopped roasted cashews, crispy wonton strips, and sesame seeds over the salad for maximum crunch.
06 - Serve immediately to preserve the crisp texture of the vegetables and toppings.
# Expert Advice:
01 -
- The double cabbage situation means it stays crisp even after sitting in dressing for a while, making it a dream for leftovers.
- That sesame soy dressing hits every note: sweet, tangy, a little heat, and deeply savory without being heavy.
- It works hot, warm, or cold, so you can make it ahead and forget about it until dinner.
02 -
- If you dress the salad and let it sit for more than an hour the wonton strips dissolve into soggy nothing and the magic is gone.
- The dressing separates as it sits, so always give it a quick whisk right before pouring.
- Raw cashews need a dry toast in a skillet for about 3 minutes to develop the flavor that makes this salad memorable.
03 -
- Let the chicken rest in the fridge uncovered for 15 minutes before searing so the surface dries out and gets a better crust.
- Microplane the ginger directly over the dressing bowl so none of the potent juices are lost on a cutting board.