Chicken Cashew Crunch Salad Recipe

Introduction

Chicken Cashew Crunch Salad is a vibrant and satisfying dish that combines tender shredded chicken with crisp vegetables and a creamy tahini-based dressing. It’s perfect for a quick lunch or light dinner with a delightful mix of textures and flavors.

Ingredients

• 1/4 cup tahini (well-stirred)
• 2 Tbsp lower-sodium tamari
• 2 Tbsp rice vinegar
• 1 Tbsp maple syrup
• 1 Tbsp toasted sesame oil
• 1 garlic clove, grated or finely minced
• 5 heaping cups chopped Napa cabbage (substitute green cabbage or kale if preferred)
• 2 cups shredded rotisserie chicken
• 1 cup shredded (matchstick) carrots
• 3/4 cup finely chopped green onions (about 1 bunch)
• 3/4 cup roasted, salted cashews
• 1/4 cup finely chopped fresh cilantro
• 2 Tbsp toasted sesame seeds (optional)

Instructions

1. Step 1: Prepare the dressing by combining tahini, tamari, rice vinegar, maple syrup, toasted sesame oil, and grated garlic in a glass jar or large liquid measuring cup. Whisk until the dressing is smooth and well combined.
2. Step 2: In a large bowl, mix together the chopped Napa cabbage (or your choice of green cabbage or kale), shredded chicken, shredded carrots, green onions, cashews, and cilantro. Lightly season with a few pinches of salt.
3. Step 3: Pour the prepared dressing over the salad components and toss everything well to combine evenly.
4. Step 4: Serve the salad immediately for the freshest crunch, or refrigerate and enjoy within 2 days.

Tips & Variations

• For extra crunch, toast the cashews lightly before adding them to the salad.
• Swap rotisserie chicken with cooked tofu or tempeh for a vegetarian version.
• If you like a little heat, add a pinch of red pepper flakes to the dressing.
• Use kale as a hearty substitute for cabbage, but massage it gently with a little dressing to soften before assembling the salad.
• To make the salad gluten-free, be sure to use gluten-free tamari or coconut aminos instead of soy sauce.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if you plan to store it longer to maintain the crispness of the vegetables. When ready to eat, toss the salad with the dressing again. This salad can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the ingredients and dressing ahead, but it’s best to toss the salad just before serving to keep the vegetables crisp. If mixing earlier, store the salad in an airtight container and consume within 2 days.

What can I use instead of cashews if I have a nut allergy?

If you have a nut allergy, try substituting roasted, shelled pumpkin seeds or sunflower seeds for a similar crunch without nuts.

Chicken Cashew Crunch Salad Recipe

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4.7 from 129 reviews

A vibrant and crunchy Chicken Cashew Crunch Salad featuring tender shredded rotisserie chicken, fresh Napa cabbage, and a tangy, nutty tahini-based dressing. This quick and easy salad combines sweet, savory, and nutty flavors, making it a perfect light lunch or dinner option that can be enjoyed immediately or chilled for later.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dressing

• 1/4 cup tahini (well-stirred)
• 2 Tbsp. lower-sodium tamari
• 2 Tbsp. rice vinegar
• 1 Tbsp. maple syrup
• 1 Tbsp. toasted sesame oil
• 1 garlic clove, grated or finely minced

Salad

• 5 heaping cups chopped Napa cabbage (substitute green cabbage or kale if desired)
• 2 cups shredded rotisserie chicken
• 1 cup shredded (matchstick) carrots
• 3/4 cup finely chopped green onions (from 1 bunch)
• 3/4 cup roasted, salted cashews
• 1/4 cup finely chopped fresh cilantro
• 2 Tbsp. toasted sesame seeds (optional)
• Pinches of salt, to taste

Instructions

1. Prepare the dressing: In a glass jar or large liquid measuring cup, combine tahini, tamari, rice vinegar, maple syrup, toasted sesame oil, and the grated garlic clove. Whisk thoroughly until the mixture becomes smooth and well emulsified.
2. Assemble the salad: In a large bowl, add chopped Napa cabbage (or substitute kale or green cabbage), shredded rotisserie chicken, shredded carrots, finely chopped green onions, roasted salted cashews, and chopped fresh cilantro. Sprinkle a few pinches of salt over the salad ingredients to enhance flavor.
3. Toss with dressing: Pour the prepared dressing over the salad mixture. Toss everything together thoroughly to ensure all ingredients are evenly coated with the dressing.
4. Serve or chill: Serve the salad immediately to enjoy the fresh crunch and flavors, or refrigerate it for up to 2 days to allow the flavors to meld. If chilling, give the salad a quick toss before serving.

Notes

• You can substitute Napa cabbage with green cabbage or kale depending on your preference.
• This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
• To make it nut-free, omit the cashews and toasted sesame seeds.
• Adjust the salt in the salad according to your taste, especially considering the tamari is already salty.
• For a spicier kick, add some thinly sliced fresh chili or a pinch of red pepper flakes to the dressing.

Keywords: Chicken salad, Cashew salad, Tahini dressing, Napa cabbage salad, Healthy chicken recipes, Crunchy salad