Description
Indulge in the mouth-watering Chicken Cashew Crunch Salad, featuring tender chicken, crisp mixed greens, vibrant vegetables, and crunchy cashews, all tossed in a savory dressing. Perfect for lunch, dinner, or a delightful snack, this salad is packed with nutrition and flavor!
Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 1 cup of mixed greens (spinach, arugula, and romaine)
- 1 red bell pepper, diced
- 1 cup cucumber, sliced
- ½ cup shredded carrots
- 1 cup roasted cashews
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- Dressing: 3 tablespoons soy sauce, 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon rice vinegar, salt, and pepper to taste
Instructions
- Start by washing and preparing all the fresh vegetables for your Chicken Cashew Crunch Salad. Chop the mixed greens, dice the red bell pepper, slice the cucumber, and shred the carrots.
- In a mixing bowl, combine the diced cooked chicken with soy sauce, olive oil, honey, rice vinegar, and a dash of salt and pepper. Toss until evenly coated.
- In a large mixing bowl, combine the mixed greens, prepared vegetables, coated chicken, roasted cashews, green onions, and cilantro. Toss gently.
- Plate the Chicken Cashew Crunch Salad in a stylish serving dish, garnish with sesame seeds, drizzle remaining dressing, and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep the dressing separate until serving for optimal freshness.
- This salad can be customized by adding fruits or substituting chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg