chicken cashew crunch salad

This Chicken Cashew Crunch Salad brightens up any meal with juicy grilled chicken, vibrant crunchy vegetables, sweet roasted cashews, and a tangy dressing that ties it all together. Over the years, it has become my go-to when I want something hearty but fresh, especially when guests drop in unexpectedly or when I want to meal-prep something healthy for busy days. Every time I make this salad, people ask for the recipe because the flavors are so well balanced and the crunch makes every bite satisfying. Whether you are putting together a simple lunch or making a colorful centerpiece for your dinner table, this salad turns everyday ingredients into something exciting.

I first made this for a summer picnic and just loved how quickly it came together. Now every time someone tries it at our table they comment on the unexpected mixture of flavors and textures.

Ingredients

• Chicken breasts: The star protein gives the salad heartiness and is best when grilled for extra flavor. Always look for plump chicken and, if possible, go for organic or free-range.
• Romaine lettuce: Provides crispness and bulk. I prefer firm heads with deep green outer leaves for maximum freshness.
• Bell pepper: Adds sweetness and color. Choose any color—red, yellow, or orange for the best crunch—look for glossy skin.
• Carrot: The julienned carrot introduces natural sweetness and color. Go for firm carrots that feel heavy for their size.
• Green onions: A mild bite that brightens the overall flavor. Select bunches with firm white parts and crisp green tips.
• Unsalted cashews: Roasted cashews add a rich nuttiness and crunch. Always use unsalted to control the flavor and look for golden rather than pale nuts.
• Crispy chow mein noodles: Contributes irresistible crunch and a fun texture. If you want the ultimate crisp, buy freshly made noodles from an Asian market.
• Fresh cilantro (optional): This is optional but it brings a lively herbal note that wakes up the dish.
• Soy sauce: For salty depth and color. Use a naturally brewed type for the best flavor.
• Honey: Lends a soft sweetness. Try to find local raw honey for more floral complexity.
• Sesame oil: A few drops add unmistakable toasty aroma. Always check the expiry date as old oil loses its punch.
• Rice vinegar: Provides balance and a gentle acidity. Choose unseasoned for a fresher taste.
• Minced garlic: For warmth and savoriness. Freshly minced garlic always tastes brighter here.
• Grated ginger: Brings zesty spice that cuts through the richness. Young ginger is best if you can find it.
• Salt and pepper: These finish the dressing so taste before adding and adjust as you like.

Instructions

Grill the Chicken:

Grill chicken breasts over medium heat until the juices run clear and the surface is golden brown. Let the chicken rest for five minutes and then slice across the grain into strips to keep them juicy and tender.

Chop the Vegetables:

Using a large, sharp knife, cut the romaine lettuce into bite-sized pieces and dice the bell pepper. Peel and julienne the carrot, then thinly slice the green onions. This variety in cuts really gives the salad its layered texture.

Toss in Cashews:

Add the roasted cashews into your bowl of veggies. Their crunch stands out most if you add them just before mixing everything else together.

Mix the Dressing:

In a separate bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Whisk until emulsified and glossy so every bite of salad gets a hit of flavor.

Combine the Salad:

Pour the dressing over the vegetable and cashew mixture. Use tongs to toss until every leaf and piece is shiny and coated.

Add in Chicken:

Take the sliced grilled chicken and fold gently into the tossed salad so the pieces do not break apart and every portion has a little of everything.

Top with Noodles:

Scatter crispy chow mein noodles generously over the salad right before serving so their crunch stays intact.

Garnish:

If using, sprinkle chopped cilantro over the salad for a pop of green and burst of bright flavor.

Serve Fresh:

Plate immediately for optimal texture. This salad is all about the contrast of crisp and creamy so do not let it sit long before enjoying.

I absolutely love the roasted cashews in this salad. They soak up just enough dressing to take on a sweet-salty flavor but always keep their crunch. My kid once tried to sneak all the cashews out of the bowl before dinner and now it is a family joke that I have to hide an extra handful for later.

Storage and Freshness

If you have leftovers, store the salad and dressing separately in airtight containers in the fridge. The veggies and chicken last for two days but add cashews and noodles only when serving, or they will soften. Sometimes I even pre-chop veggies and grill chicken ahead for quick weekday assembly.

Ingredient Swaps

This salad is so forgiving if you need to substitute. Use spinach or mixed greens instead of romaine if that is what you have. Swap out chicken for tofu or shrimp for a different protein. If you like a touch of sweetness, toss in mandarin orange segments or diced apples. Nut-free versions work by skipping the cashews or using roasted seeds.

Serving Ideas

Plate the salad on a large wide platter for parties—it catches the eye and is easy to serve. I sometimes tuck a wedge of lime or sprinkle a few sesame seeds for a fresh twist. Serve alongside a bowl of miso or chicken noodle soup for a lunch that feels like it came from a fancy café.

A Little History

Cashew chicken salads are rooted in the blend of Asian and American cuisines, a tradition that started in the kitchens of community potlucks and fast-casual spots. What sets this one apart is its balance—no one ingredient dominates, and each has a purpose on the plate.

Seasonal Variations

Try sugar snap peas or thinly sliced radishes in the spring for a crisp change. Add slivers of red cabbage for color pop in winter months. In summer, a handful of fresh corn kernels works alongside the sweetness of bell pepper. I am always inspired by what is fresh at the market when choosing the mix-ins for this salad.

Success Stories

Friends who swore they did not like salad rave about this one every time. I once packed it for a family picnic with the dressing in a jar and everything else separate—everyone assembled their own salads, which kept it crunchy right up to the last bite.

Freezer Friendly Notes

While you cannot freeze the finished salad because the veggies get soggy, you can grill chicken ahead and freeze in portions for lightning-fast meal prep on busy days. Thaw and slice just before adding to the freshly tossed greens and veggies.

This salad is full of color and crunch, perfect when you want something satisfying and fresh. Serve immediately and savor every bite!

Common Questions About Recipes

→ What makes this salad especially crunchy?

The combination of roasted cashews, crisp chow mein noodles, and fresh vegetables provides a satisfying crunch in every forkful.

→ Can I prepare the components in advance?

Yes, you can grill and slice the chicken and chop the vegetables ahead of time. Assemble with cashews and noodles just before serving to retain texture.

→ Which vegetables work best in this dish?

Romaine lettuce, bell peppers, carrots, and green onions bring both freshness and color, but you can substitute with your favorite crunchy greens or seasonal picks.

→ Is it possible to make this salad gluten-free?

Absolutely! Use gluten-free soy sauce and check that packaged noodles are gluten-free for a suitable meal.

→ Can I swap the protein for something else?

Chicken can be replaced with shrimp, tofu, chickpeas, or lentils, adapting easily for different dietary preferences.