If you are craving a salad that bursts with flavors and textures in every bite, then you have to try this Chicken Cashew Crunch Salad Recipe. It perfectly balances tender, juicy chicken with the satisfying crunch of toasted cashews and wonton strips, all wrapped up in a vibrant mix of fresh veggies and a flavorful, tangy-sweet dressing. This salad is a delightful harmony of Asian-inspired tastes and makes for an easy yet impressive meal any day of the week. Whether you want a quick lunch or a light dinner, this dish hits all the right notes.
Ingredients You’ll Need
The beauty of this Chicken Cashew Crunch Salad Recipe is how simple and essential each ingredient is. Every item brings something important to the table—whether it’s crunch, brightness, or depth of flavor—creating a salad that’s both delicious and balanced.
- 2 cups cooked chicken breast, shredded: The hearty protein base that makes this salad filling and satisfying.
- 1 cup raw cashews: Adds a buttery, crunchy element when toasted.
- 4 cups mixed salad greens: A fresh and colorful bed that lifts the entire dish.
- 1 red bell pepper, thinly sliced: Offers sweet crunch and vibrant color.
- 1 cup shredded carrots: Brings subtle sweetness and additional texture.
- 1/2 cup chopped green onions: Delivers a mild, aromatic bite.
- 1/4 cup cilantro leaves, chopped: Infuses a fresh herbal note that brightens the salad.
- 1/4 cup peanuts, chopped (optional): For extra crunch and nutty richness if you want to go all in on texture.
- 1/2 cup crispy wonton strips: The star crunch topper that sets this salad apart.
- 1/3 cup sesame oil: Adds a deep, toasty flavor to the dressing.
- 1/4 cup soy sauce: Brings salty umami balance to tie everything together.
- 2 tablespoons rice vinegar: Introduces a clean, tangy contrast to the sesame oil.
- 1 tablespoon honey: Sweetens the dressing just right for a perfect harmony of flavors.
- 1 tablespoon grated ginger: Adds a warm, zesty kick to awaken the palate.
- 1 clove garlic, minced: Provides savory depth and complexity.
- Salt and pepper to taste: Essential for seasoning and bringing out the individual flavors.
How to Make Chicken Cashew Crunch Salad Recipe
Step 1: Toast the Cashews
Begin by gently toasting the raw cashews in a dry pan over medium heat. It only takes a few minutes for them to turn a lovely golden brown color and release their nutty aroma. Stir frequently during this process to avoid burning, then set the cashews aside to cool completely. This simple step amps up the crunch and flavor dramatically.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, toss together the shredded cooked chicken, fresh mixed salad greens, thinly sliced red bell pepper, shredded carrots, chopped green onions, chopped cilantro leaves, and the now-toasted cashews. The combination of these ingredients delivers abundant color and a nice balance of tender and crisp textures.
Step 3: Make the Dressing
Mix together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a separate bowl. Whisk until fully blended and then season with salt and pepper to taste. This dressing is the heart of the Chicken Cashew Crunch Salad Recipe, infusing it with rich, tangy, and slightly sweet flavors that elevate all the fresh ingredients.
Step 4: Dress and Toss the Salad
Pour the dressing over the salad mixture and gently toss to ensure every piece is evenly coated. Be delicate to maintain the crispness of the greens and veggies while making sure the tasty dressing is distributed perfectly throughout.
Step 5: Add the Crunch Toppings
Finish the salad by sprinkling crispy wonton strips over the top, adding that signature crunch the recipe is known for. If you love extra nuttiness, go ahead and add the optional chopped peanuts for even more texture and flavor dimensions.
Step 6: Serve Fresh
Serve the salad immediately for the freshest taste and crunch. This is when the salad truly shines—bright, crisp, and packed with irresistible flavors that will have everyone coming back for seconds.
How to Serve Chicken Cashew Crunch Salad Recipe
Garnishes
To garnish, sprinkle a few extra chopped cilantro leaves or green onions on top for a pop of color and freshness. A light dusting of sesame seeds also adds a subtle nutty crunch and an appealing look that’s perfect for presentation.
Side Dishes
This salad pairs wonderfully with simple sides like steamed jasmine rice or light vegetable spring rolls. You could also serve it alongside a bowl of miso soup for a more complete Asian-inspired meal that’s satisfying without being heavy.
Creative Ways to Present
Want to impress your guests or make lunch feel extra special? Serve this Chicken Cashew Crunch Salad Recipe in individual glass jars layered attractively or beautifully arranged on a platter with the toppings separate to maintain maximum crunch until serving time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator to keep everything fresh. Toss the salad with the dressing just before eating to preserve the crisp textures of the veggies and wonton strips.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh greens and crunchy toppings. It’s recommended to prepare only the amount you can eat within a couple of days for optimal taste and texture.
Reheating
Since this is a cold salad, reheating is not necessary. However, if your chicken was chilled, you can warm it slightly before tossing with the other salad ingredients for a comforting twist.
FAQs
Can I use other nuts instead of cashews?
Absolutely! Almonds or pecans can work as alternatives, but cashews offer a unique buttery flavor and softer crunch that complements the salad perfectly.
Is this salad suitable for meal prep?
Yes, but keep the dressing separate until ready to eat to prevent the greens and wonton strips from becoming soggy.
Can I use cooked chicken thighs instead of breast?
You can! Chicken thighs will add a richer flavor and slightly more moisture, which some people really enjoy in this salad.
How spicy is the salad?
This Chicken Cashew Crunch Salad Recipe isn’t spicy by default, but you can easily add a dash of chili flakes or Sriracha to the dressing if you like a little heat.
Can this salad be made vegetarian?
To make it vegetarian, swap the chicken for grilled tofu or tempeh and use tamari instead of soy sauce if you want a gluten-free option.
Final Thoughts
This Chicken Cashew Crunch Salad Recipe is one of those rare dishes that feels both indulgent and light. The textures and flavors come together in a wonderful way that’s sure to brighten any meal. I can’t recommend it enough for when you want something easy to prepare but big on taste and personality. Give it a try—you might just find your new favorite salad!
Print
Chicken Cashew Crunch Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Fat
Description
A vibrant and crunchy Chicken Cashew Crunch Salad featuring shredded chicken breast, toasted cashews, fresh vegetables, and a tangy Asian-inspired sesame dressing. This salad is topped with crispy wonton strips and optional peanuts for extra texture, making it a refreshing and satisfying meal perfect for lunch or a light dinner.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups mixed salad greens
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup cilantro leaves, chopped
- 1/2 cup crispy wonton strips
Nuts
- 1 cup raw cashews
- 1/4 cup peanuts, chopped (optional)
Dressing
- 1/3 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Toast the Cashews: In a small pan over medium heat, lightly toast the raw cashews, stirring frequently, until they turn golden brown and release a fragrant aroma. Once toasted, set them aside to cool.
- Combine Salad Ingredients: In a large bowl, mix together the shredded chicken breast, mixed salad greens, thinly sliced red bell pepper, shredded carrots, chopped green onions, chopped cilantro, and the cooled toasted cashews.
- Prepare the Dressing: In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until well combined. Season the dressing with salt and pepper according to your taste preferences.
- Toss the Salad: Pour the prepared dressing over the salad mixture. Gently toss all ingredients to ensure they are evenly coated with the flavorful dressing.
- Add Crunchy Toppings: For added texture and crunch, sprinkle the crispy wonton strips and optional chopped peanuts over the salad.
- Serve Immediately: Serve the Chicken Cashew Crunch Salad right away to enjoy its fresh, vibrant flavors and crisp textures.
Notes
- Toasted cashews add a warm, nutty flavor—be careful not to burn them during toasting.
- Use cooked chicken breast leftover from previous meals or quickly poach fresh chicken for this recipe.
- Adjust the amount of honey in the dressing for more or less sweetness based on your preference.
- Crispy wonton strips add great texture but can be omitted for a gluten-free version.
- For a spicier kick, consider adding a dash of chili flakes to the dressing.
