Chicken Cashew Crunch Salad
A bright and crunchy salad featuring tender shredded chicken, crisp vegetables, and toasted cashews, all tied together with a savory sesame-soy vinaigrette.
Ingredients
Salad Base
- 2 cups mixed salad greens (spinach, romaine, baby lettuces) Wash and dry thoroughly.
- 1 cup cooked chicken, shredded Use rotisserie or leftover roasted chicken.
- 1/2 cup cashews Toast if possible.
- 1 cup assorted crisp veggies — bell peppers, cucumbers, carrots Dice or julienne.
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
Dressing
- 1/4 cup light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- to taste Salt and pepper
Instructions
Preparation
- Shred the cooked chicken finely.
- Slice bell peppers, cucumbers, and carrots into bite-size pieces.
- Thinly slice the red onion and halve the cherry tomatoes.
Mix Dressing
- In a small bowl, whisk together the light soy sauce, rice vinegar, honey, sesame oil, salt, and pepper until smooth.
Assemble Salad
- In a large salad bowl, combine the mixed salad greens, shredded chicken, cashews, and prepared crisp vegetables.
- Drizzle the dressing over the salad and toss gently to coat.
Serve
- Serve immediately for optimal crunch or refrigerate for up to a day if needed.
Notes
For a vegan version, replace chicken with baked tofu and honey with maple syrup. To preserve salad texture, keep dressing separate until serving.