Chicken Cashew Crunch Salad – Crisp, Nutty & Bursting with Flavor

🎉 Introduction

If you’re craving a light yet satisfying salad that’s bursting with texture, look no further than this Chicken Cashew Crunch Salad. It’s the ultimate combo of fresh, crunchy veggies, juicy grilled chicken, toasted cashews, crispy noodles, and a zingy dressing that pulls it all together.

This salad brings the best of both worlds—healthy greens and comforting crunch. It’s great for lunch, weeknight dinners, or even meal prep. The roasted cashews and crispy chow mein noodles add a delightful bite, while the fresh cilantro and green onions bring brightness and flavor.

You’ll love how versatile it is—serve it cold, pack it for work, or turn it into wraps. It’s a crowd-pleaser with just enough punch to keep things exciting.

🧰 Equipment Needed

• Large mixing bowl
• Medium skillet or grill pan (to cook chicken)
• Cutting board and knife
• Salad tongs or mixing spoon
• Small bowl or jar for dressing
• Measuring cups and spoons

🛒 Ingredients

🍗 Protein

• 2 boneless, skinless chicken breasts (grilled, baked, or pan-seared)

🥗 Vegetables & Herbs

• 1 large head Romaine lettuce, chopped
• 1 bell pepper, thinly sliced
• 1 carrot, peeled and shredded or ribboned
• 1 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped

🥜 Crunchy Add-Ins

• 1 cup unsalted roasted cashews
• 1/2 cup crispy chow mein noodles

🥣 Optional Dressing (Quick Asian-Inspired Vinaigrette)

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1/2 tsp garlic powder or 1 clove fresh minced garlic
• 1 tsp grated ginger (optional)

👩‍🍳 Directions

Step 1. Cook the Chicken

1. Season 2 chicken breasts with salt, pepper, and a pinch of garlic powder.
2. Grill or pan-sear over medium-high heat for 5–7 minutes per side or until internal temp reaches 165°F (74°C).
3. Let rest for 5 minutes, then slice thinly or shred.

Step 2. Prep the Veggies

1. Chop romaine lettuce and place it in a large salad bowl.
2. Thinly slice the bell pepper, shred the carrot, and slice the green onions.
3. Roughly chop fresh cilantro.

Step 3. Make the Dressing

1. In a small bowl or jar, whisk together:
   • 3 tbsp soy sauce
   • 2 tbsp rice vinegar
   • 1 tbsp honey
   • 2 tbsp olive oil
   • 1 tsp sesame oil
   • Garlic and ginger if using
2. Shake or whisk until well combined. Taste and adjust for sweetness or tang.

Step 4. Assemble the Salad

1. In the large bowl with lettuce, add:
   • Cooked chicken slices
   • Bell pepper, carrot, green onions, and cilantro
   • Cashews and crispy noodles
2. Pour over the dressing and toss until everything is well coated.

Step 5. Serve Immediately

1. Plate in individual bowls or serve family-style.
2. Garnish with extra cilantro, chopped cashews, or lime wedges if desired.

🍽️ Servings & Timing

• Servings: 4 large or 6 side servings
• Prep Time: 15 minutes
• Cook Time (chicken): 10–12 minutes
• Total Time: ~25 minutes

🧊 Storage & Reheating

Storage

• Store undressed salad and chicken separately in airtight containers for up to 3 days.
• Keep dressing in a sealed jar in the fridge.
• Toss fresh when ready to serve.

Reheating

• Gently reheat chicken in a skillet or microwave before adding to salad—or enjoy cold.

🥄 Variations

• Vegetarian Option: Replace chicken with grilled tofu or edamame.
• Spicy Kick: Add chili flakes or a drizzle of sriracha to the dressing.
• Fruit Twist: Add mandarin oranges or mango for sweet balance.
• Low-Carb Version: Omit crispy noodles or replace with roasted chickpeas.
• Asian Slaw Fusion: Use shredded cabbage mix instead of romaine.

❓ 10 FAQs

1. Can I use rotisserie chicken?
Yes! It’s a perfect shortcut. Shred and toss it right in.

2. What can I substitute for cashews?
Try almonds, peanuts, or sunflower seeds for a nut-free option.

3. Is this salad good for meal prep?
Absolutely. Store ingredients separately and combine just before eating.

4. How long does the dressing last?
Up to 5 days in the fridge. Shake before using again.

5. Can I make it vegan?
Yes—skip the chicken or use tofu, and use maple syrup instead of honey.

6. Can I use store-bought dressing?
Of course! A sesame ginger vinaigrette works great here.

7. What lettuce works best?
Romaine for crunch, but you can also use cabbage, kale, or a spring mix.

8. Can I add noodles for a full meal?
Definitely—soba or rice noodles turn it into a noodle salad.

9. Is this a gluten-free recipe?
Make it gluten-free by using tamari instead of soy sauce and gluten-free noodles.

10. How do I toast the cashews?
In a dry pan over medium heat, toast for 3–5 minutes until golden and fragrant.

🏁 Conclusion

This Chicken Cashew Crunch Salad is the perfect balance of freshness, crunch, and savory satisfaction. Whether you’re preparing a weeknight dinner, packing lunch, or just want something quick and clean, this salad delivers big flavor and texture in every forkful.

The combination of crispy lettuce, juicy chicken, roasted cashews, and a bold Asian-style vinaigrette makes this dish a total winner. It’s colorful, nutritious, and guaranteed to satisfy your salad cravings.

Adam

Chicken Cashew Crunch Salad – Crisp, Nutty & Bursting with Flavor

If you’re craving a light yet satisfying salad that’s bursting with texture, look no further than this Chicken Cashew Crunch Salad. It’s the ultimate combo of fresh, crunchy veggies, juicy grilled chicken, toasted cashews, crispy noodles, and a zingy dressing that pulls it all together. This salad brings the best of both worlds—healthy greens and comforting crunch. It’s great for lunch, weeknight dinners, or even meal prep. The roasted cashews and crispy chow mein noodles add a delightful bite, while the fresh cilantro and green onions bring brightness and flavor. You’ll love how versatile it is—serve it cold, pack it for work, or turn it into wraps. It’s a crowd-pleaser with just enough punch to keep things exciting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🍗 Protein

• 2 boneless skinless chicken breasts (grilled, baked, or pan-seared)

🥗 Vegetables & Herbs

• 1 large head Romaine lettuce chopped
• 1 bell pepper thinly sliced
• 1 carrot peeled and shredded or ribboned
• 1 cup green onions sliced
• 1/4 cup fresh cilantro chopped

🥜 Crunchy Add-Ins

• 1 cup unsalted roasted cashews
• 1/2 cup crispy chow mein noodles

🥣 Optional Dressing (Quick Asian-Inspired Vinaigrette)

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1/2 tsp garlic powder or 1 clove fresh minced garlic
• 1 tsp grated ginger optional

Equipment

• Large mixing bowl
• Medium skillet or grill pan (to cook chicken)
• Cutting board and knife
• Salad tongs or mixing spoon
• Small bowl or jar for dressing
• Measuring cups and spoons

Method

 

Step 1. Cook the Chicken

1. Season 2 chicken breasts with salt, pepper, and a pinch of garlic powder.
2. Grill or pan-sear over medium-high heat for 5–7 minutes per side or until internal temp reaches 165°F (74°C).
3. Let rest for 5 minutes, then slice thinly or shred.

Step 2. Prep the Veggies

1. Chop romaine lettuce and place it in a large salad bowl.
2. Thinly slice the bell pepper, shred the carrot, and slice the green onions.
3. Roughly chop fresh cilantro.

Step 3. Make the Dressing

1. In a small bowl or jar, whisk together:
2. 3 tbsp soy sauce
3. 2 tbsp rice vinegar
4. 1 tbsp honey
5. 2 tbsp olive oil
6. 1 tsp sesame oil
7. Garlic and ginger if using
8. Shake or whisk until well combined. Taste and adjust for sweetness or tang.

Step 4. Assemble the Salad

1. In the large bowl with lettuce, add:
2. Cooked chicken slices
3. Bell pepper, carrot, green onions, and cilantro
4. Cashews and crispy noodles
5. Pour over the dressing and toss until everything is well coated.

Step 5. Serve Immediately

1. Plate in individual bowls or serve family-style.
2. Garnish with extra cilantro, chopped cashews, or lime wedges if desired.

Notes

🧊 Storage & Reheating
Storage
Store undressed salad and chicken separately in airtight containers for up to 3 days.

Keep dressing in a sealed jar in the fridge.

Toss fresh when ready to serve.

Reheating
Gently reheat chicken in a skillet or microwave before adding to salad—or enjoy cold.

🥄 Variations
Vegetarian Option: Replace chicken with grilled tofu or edamame.

Spicy Kick: Add chili flakes or a drizzle of sriracha to the dressing.

Fruit Twist: Add mandarin oranges or mango for sweet balance.

Low-Carb Version: Omit crispy noodles or replace with roasted chickpeas.

Asian Slaw Fusion: Use shredded cabbage mix instead of romaine.

❓ 10 FAQs
1. Can I use rotisserie chicken?
Yes! It’s a perfect shortcut. Shred and toss it right in.

2. What can I substitute for cashews?
Try almonds, peanuts, or sunflower seeds for a nut-free option.

3. Is this salad good for meal prep?
Absolutely. Store ingredients separately and combine just before eating.

4. How long does the dressing last?
Up to 5 days in the fridge. Shake before using again.

5. Can I make it vegan?
Yes—skip the chicken or use tofu, and use maple syrup instead of honey.

6. Can I use store-bought dressing?
Of course! A sesame ginger vinaigrette works great here.

7. What lettuce works best?
Romaine for crunch, but you can also use cabbage, kale, or a spring mix.

8. Can I add noodles for a full meal?
Definitely—soba or rice noodles turn it into a noodle salad.

9. Is this a gluten-free recipe?
Make it gluten-free by using tamari instead of soy sauce and gluten-free noodles.

10. How do I toast the cashews?
In a dry pan over medium heat, toast for 3–5 minutes until golden and fragrant.

🏁 Conclusion
This Chicken Cashew Crunch Salad is the perfect balance of freshness, crunch, and savory satisfaction. Whether you’re preparing a weeknight dinner, packing lunch, or just want something quick and clean, this salad delivers big flavor and texture in every forkful.

The combination of crispy lettuce, juicy chicken, roasted cashews, and a bold Asian-style vinaigrette makes this dish a total winner. It’s colorful, nutritious, and guaranteed to satisfy your salad cravings.