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Chicken Cashew Crunch Salad

Chicken Cashew Crunch Salad

A quick and nutritious salad featuring shredded chicken, crunchy cashews, and a savory sesame-teriyaki dressing. Ideal for meal prep and ready in just 20 minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course lunch, Salad
Cuisine asian
Servings 4 people
Calories 424 kcal

Equipment

  • 1 chef’s knife
  • 1 cutting board
  • 2 Mixing bowls

Ingredients
  

  • 1/4 cup well-stirred tahini
  • 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 or green cabbage or kale
  • 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

Instructions
 

  • Combine tahini, tamari, rice vinegar, maple syrup, sesame oil, and garlic in a jar or measuring cup; whisk until smooth.
  • In a large bowl, mix cabbage (or kale), shredded chicken, carrots, green onions, cashews, and cilantro.
  • Season the salad mixture with salt to taste.
  • Pour dressing over salad and toss thoroughly to combine.
  • Serve immediately or refrigerate up to 2 days before serving.

Notes

  • Use green cabbage and kale if preparing ahead to prevent wilting.
  • Best enjoyed within 2 days for optimal texture; lasts up to 3 days.
  • Flavors remain strong though greens and cashews soften by day 3.