chicken cashew crunch salad (Printer-Friendly Version)
A colorful mix of chicken, cashews, crisp veggies, and savory dressing creates a bold, vibrant taste.
# What You'll Need:
→ Salad
01 -
2 boneless, skinless chicken breasts, grilled and sliced
02 -
1 large head romaine lettuce, chopped
03 -
1 bell pepper, diced
04 -
1 medium carrot, julienned
05 -
1 cup green onions, sliced
06 -
1 cup unsalted cashews, roasted
07 -
1/2 cup crispy chow mein noodles
08 -
1/4 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 fresh ginger, grated
15 -
Salt and pepper to taste
# Steps to Follow:
01 -
Preheat grill or grill pan to medium-high heat. Season chicken breasts with salt and pepper, grill until internal temperature reaches 165°F, about 5-7 minutes per side. Rest briefly, then slice thinly.
02 -
Chop romaine lettuce, dice bell pepper, julienne carrot, and slice green onions. Transfer prepared vegetables to a large mixing bowl.
03 -
Add roasted unsalted cashews to the bowl with vegetables and gently toss to distribute.
04 -
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Season with salt and pepper to taste.
05 -
Pour dressing over vegetable and cashew mixture, tossing thoroughly until all ingredients are evenly coated.
06 -
Carefully fold sliced chicken into the salad to distribute evenly.
07 -
Just before serving, sprinkle crispy chow mein noodles on top for extra crunch.
08 -
Garnish with chopped fresh cilantro, if desired, and serve immediately to preserve texture.
# Additional Tips:
01 -
Add nuts and crispy toppings right before serving to maintain optimal texture and crunch.
02 -
Ensure chicken reaches 165°F for safe consumption and retain juiciness.
03 -
Salad can be partially prepped in advance, but keep components separate until ready to serve.