Chicken Cashew Crunch Salad (Printable)
Tender chicken, crisp veggies, roasted cashews, and tangy sesame-soy dressing in every crunchy bite.
# 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 Cook:
01 - Coat the chicken breasts with olive oil and season generously with salt and black pepper. Heat a grill pan or skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing 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, diagonally cut snap peas, and fresh cilantro leaves. Toss gently to distribute evenly.
03 - In a small bowl, whisk together the rice vinegar, low-sodium soy sauce, toasted sesame oil, honey or maple syrup, vegetable oil, grated fresh ginger, minced garlic, and sriracha until the mixture is smooth and well emulsified. Season with salt and black pepper to taste.
04 - Add the sliced chicken to the prepared vegetable mixture. Drizzle the dressing over the top and toss gently until all components are evenly coated.
05 - Scatter the chopped roasted cashews, crispy wonton strips, and sesame seeds over the salad just before serving to maintain maximum crunch.
06 - Plate immediately and serve while the chicken is still warm and the toppings retain their crisp texture for the best eating experience.
# Expert Advice:
01 -
- The sesame soy dressing clings to every shred of cabbage and makes leftovers taste even better the next day.
- You get that irresistible takeout flavor without waiting for delivery or pulling out a wok.
- It is endlessly flexible, so whatever vegetables are languishing in your fridge can jump right in.
02 -
- If you dress the salad too far in advance the wonton strips dissolve into sadness, so always keep them separate until the last possible moment.
- Rotisserie chicken is a brilliant shortcut, just shred it warm so it absorbs the dressing better than cold meat would.
03 -
- Let the chicken rest with a piece of foil loosely tented over it so the residual heat finishes the cooking without overdoing the exterior.
- Toast raw cashews in a dry skillet for three minutes until fragrant, it is a ten second step that doubles their flavor.