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Chicken Cashew Salad Recipe

Asian · Main course · 27 min total

A refreshing and crunchy salad with tender chicken, roasted cashews, and a tangy Asian-inspired dressing, perfect for a light lunch or dinner.

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup raw cashews
• 4 cups mixed salad greens
• 1 red bell pepper, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 green onions, sliced
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 cup vegetable oil

Instructions

1. Season chicken breasts with 1 tablespoon soy sauce and sesame oil. Heat a grill or skillet over medium-high heat and cook chicken for 5-6 minutes per side, until cooked through. Let rest for 5 minutes, then slice thinly.
2. In a small dry skillet over medium heat, toast cashews for 3-4 minutes until golden, stirring frequently. Set aside to cool.
3. In a large bowl, combine salad greens, bell pepper, carrots, cilantro, and green onions.
4. In a small bowl, whisk together rice vinegar, honey, 1 tablespoon soy sauce, ginger, and vegetable oil to make the dressing.
5. Add sliced chicken and toasted cashews to the salad. Pour dressing over and toss gently to combine.
6. Serve immediately.

Tips

• For extra crunch, add crispy wonton strips or chow mein noodles.
• Store leftover salad without dressing in the fridge for up to 2 days; add dressing just before serving.
• Substitute chicken with tofu for a vegetarian version.

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