Go Back
–+ servings
Chicken Cashew Crunch Salad

Chicken Cashew Crunch Salad: Fresh, Nutritious, and Satisfying

Enjoy a vibrant Chicken Cashew Crunch Salad packed with flavors and nutrients, ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup Tahini Well-stirred for smooth mixing
  • 2 tablespoons Lower-sodium Tamari Substitute with soy sauce if not gluten-free
  • 2 tablespoons Rice Vinegar White wine vinegar works as a substitute
  • 1 tablespoon Maple Syrup Agave syrup serves as a great alternative
  • 1 tablespoon Toasted Sesame Oil Regular vegetable oil can be used
  • 1 clove Garlic Minced; garlic powder can be used if fresh is not available
Salad
  • 4 cups Napa Cabbage Substitute with green cabbage or kale
  • 2 cups Shredded Rotisserie Chicken Can swap in cooked chicken breast or tofu
  • 1 cup Shredded Carrots Pre-shredded or julienned carrots are perfect
  • 1/2 cup Green Onions Sliced; shallots can work as a substitute
  • 1 cup Roasted, Salted Cashews Almonds or sunflower seeds can be used
  • 1/4 cup Fresh Cilantro Parsley is a great substitute if needed
  • 2 tablespoons Toasted Sesame Seeds Optional garnish for added crunch

Equipment

  • Mixing Bowl
  • Jar or Measuring Cup

Method
 

Preparation
  1. In a jar or measuring cup, combine tahini, lower-sodium tamari, rice vinegar, maple syrup, toasted sesame oil, and minced garlic. Whisk or shake vigorously for about 1-2 minutes until smooth and creamy.
  2. In a large mixing bowl, layer Napa cabbage, shredded chicken, shredded carrots, and sliced green onions. Add roasted cashews and fresh cilantro leaves.
  3. Drizzle the prepared dressing over the salad. Toss gently with clean hands or tongs for 1-2 minutes to ensure everything is coated.
  4. Serve immediately for the freshest flavor or store in an airtight container in the fridge for up to 2 days, keeping extra dressing separate until ready to eat.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 15gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Store salad components separately until serving to maintain crispness. Dressing can be made in advance and stored for up to 5 days.

Tried this recipe?

Let us know how it was!