Name: Chicken Cashew Crunch Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 chicken breasts, grilled and sliced; 1 large head of romaine lettuce, chopped; 1 bell pepper (any color), diced; 1 carrot, julienned; 1 cup green onions, sliced; 1 cup unsalted cashews, roasted; ½ cup crispy chow mein noodles; ¼ cup fresh cilantro, chopped (optional); 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon minced garlic; 1 teaspoon grated ginger; Salt and pepper to taste

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Introduction

Chicken Cashew Crunch Salad is a vibrant and satisfying dish combining tender grilled chicken, fresh vegetables, and crunchy cashews. Tossed in a flavorful Asian-inspired dressing and finished with crispy chow mein noodles, this salad offers a perfect balance of textures and tastes.

The image shows a close-up of a fresh salad arranged in layers. The base layer is made of chopped light green lettuce leaves mixed with some leafy kale pieces, giving a fresh and textured background. On top of this are evenly spread slices of cooked chicken breast, which are light brown with a slightly grilled texture. Interspersed among the chicken and greens are small pieces of shredded carrots adding bright orange accents. There are also some green edamame beans and almonds scattered around, adding variety in their smooth and firm textures. The whole salad is drizzled with a creamy, light brown dressing, which flows smoothly over the layered ingredients, creating a glossy finish on the surface. The salad rests on a white plate set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, grilled and sliced
1 large head of romaine lettuce, chopped
1 bell pepper (any color), diced
1 carrot, julienned
1 cup green onions, sliced
1 cup unsalted cashews, roasted
½ cup crispy chow mein noodles
¼ cup fresh cilantro, chopped (optional)
For the Dressing:
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger
Salt and pepper to taste

Instructions

Step 1: Grill your chicken breasts until fully cooked. Allow them to cool slightly, then slice them into strips.
Step 2: In a large bowl, combine chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions.
Step 3: Toss in the roasted unsalted cashews for added crunch.
Step 4: 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.
Step 5: Pour the dressing over the salad mixture and toss well to combine, ensuring all ingredients are coated with the dressing.
Step 6: Gently fold in the sliced grilled chicken until evenly distributed throughout the salad.
Step 7: Just before serving, sprinkle crispy chow mein noodles on top for extra crunch.
Step 8: If desired, add chopped cilantro for a fresh finish.
Step 9: Plate the salad and serve immediately to enjoy all the textures and flavors at their best.

Tips & Variations

For extra flavor, marinate the chicken in a bit of soy sauce and ginger before grilling.
Swap cashews for almonds or peanuts if preferred.
Use kale or spinach in place of romaine for a heartier green.
Add a squeeze of lime juice to the dressing for a citrusy twist.
Make it vegetarian by omitting chicken and adding tofu or chickpeas instead.

Storage

Store any leftover salad separately from the chow mein noodles in airtight containers in the refrigerator for up to 2 days. Keep the noodles separate to maintain their crispness. When ready to eat, toss the salad and noodles together and enjoy cold or at room temperature.

How to Serve

The image shows a bowl of salad with several layers and textures. The bottom layer is made of fresh green lettuce leaves, topped with thin orange carrot strips spread evenly. On top of the vegetables, there are sliced cooked chicken pieces placed in a row across the bowl. The chicken is light brown and juicy with grill marks. Scattered over the chicken and vegetables are small chopped green onions and sprinkled peanuts, adding a crunchy texture. The whole dish is finished with a glossy dark brown sauce drizzled over the chicken and salad. The bowl is white, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken from leftovers?

Yes, cooked chicken from leftovers works well. Just slice it thinly and add it to the salad as directed.

How can I make this salad gluten-free?

Use gluten-free soy sauce or tamari in the dressing and substitute gluten-free crunchy noodles or omit them entirely to keep the crunch.