Chicken Cashew Crunch Salad (Ready-to-Print Version)
Fresh chicken pairs with crunchy cashews, crisp veggies, and zesty dressing for a delightfully satisfying meal.
# What You’ll Need:
→ Salad Base
01 -
2 boneless, skinless chicken breasts, grilled and sliced
02 -
1 large head romaine lettuce, chopped
03 -
1 medium bell pepper, diced
04 -
1 medium carrot, julienned
05 -
1 cup green onions, sliced
06 -
1 cup roasted unsalted cashews
07 -
0.5 cup crispy chow mein noodles
08 -
0.25 cup fresh cilantro, chopped (optional)
→ Dressing
09 -
3 tablespoons soy sauce
10 -
2 tablespoons honey
11 -
1 tablespoon sesame oil
12 -
1 tablespoon rice vinegar
13 -
1 teaspoon garlic, minced
14 -
1 teaspoon ginger, grated
15 -
Salt and black pepper, to taste
# Step-by-Step Guide:
01 -
Preheat a grill or grill pan to medium-high heat. Cook chicken breasts for 5–7 minutes per side until internal temperature reaches 165°F. Let rest, then slice into strips.
02 -
Chop romaine lettuce, dice bell pepper, julienne carrot, and slice green onions. Place prepared vegetables in a large mixing bowl.
03 -
Add roasted unsalted cashews to the bowl with vegetables to provide crunch.
04 -
In a separate small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Season with salt and black pepper.
05 -
Pour dressing over salad mixture and toss thoroughly until evenly coated.
06 -
Add sliced grilled chicken to the bowl and gently fold to distribute throughout the salad.
07 -
Just before serving, sprinkle crispy chow mein noodles evenly over the top.
08 -
If desired, garnish with freshly chopped cilantro. Plate and serve immediately for optimal texture.
# Handy Tips:
01 -
For optimal freshness, add cashews and chow mein noodles only before serving to preserve their crunch.
02 -
To ensure tender, juicy chicken, rest the cooked breasts for several minutes before slicing.
03 -
Vegetables and chicken may be prepped in advance and stored separately in the refrigerator.