Description

Experience a burst of flavor with our Chicken Cashew Crunch Salad. This vibrant dish features tender grilled chicken, crunchy cashews, and fresh vegetables, all tossed in a light dressing that perfectly balances sweetness and umami. Ideal for summer barbecues, quick dinners, or picnics, this salad is not just a meal—it’s an experience. With each bite delivering a satisfying crunch and an explosion of taste, your guests will be begging for the recipe!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
1 cup roasted unsalted cashews
4 cups mixed greens (baby spinach, arugula, or romaine)
1 medium cucumber, thinly sliced
1 red bell pepper, chopped
1 cup shredded carrots
3 tbsp low-sodium soy sauce
2 tbsp sesame oil
2 tbsp honey

Instructions

Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.
While chicken rests, wash and chop mixed greens, cucumber, red bell pepper, and shredded carrots into uniform sizes.
In a small bowl, whisk together soy sauce, sesame oil, and honey until well combined.
In a large mixing bowl, combine chopped vegetables with sliced chicken. Add cashews just before serving to maintain crunchiness.
Drizzle dressing over the salad and toss gently to combine. Serve immediately.

Nutrition

Serving Size: 1 cup (250g)
Calories: 320
Sugar: 9g
Sodium: 480mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 24g
Cholesterol: 75mg

Keywords: - For deeper flavor, marinate chicken in soy sauce and garlic for one hour before cooking. - Add colorful veggies like cherry tomatoes or snap peas for extra nutrition. - To keep the salad fresh for meal prep, store components separately and assemble just before eating.