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Chicken Cashew Crunch Salad

A delightful dish combining fresh vegetables, savory chicken, and nutty cashews with a delicious homemade dressing.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Meal Prep, Salad
Cuisine: American, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chicken, shredded Use leftover chicken or rotisserie chicken for quicker prep.
  • 1 cup mixed greens
  • 1 cup bell peppers, sliced Any color of bell peppers can be used.
  • 1 cup carrots, shredded
  • 1 cup cucumbers, sliced English cucumbers work best.
  • 1/2 cup cashews, chopped You can use other nuts if you prefer.
  • 1/4 cup green onions, chopped
Dressing Ingredients
  • 1/4 cup soy sauce For gluten-free, use tamari.
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • to taste Salt and pepper

Method
 

Preparation
  1. Gather your ingredients and chop the vegetables.
  2. In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, salt, and pepper to create the dressing.
  3. In a large bowl, combine the mixed greens, bell peppers, carrots, cucumbers, and shredded chicken.
  4. Pour the dressing over the salad and toss well to coat all ingredients.
  5. Top with chopped cashews and green onions.
  6. Serve immediately or refrigerate for later.

Notes

Feel free to add or substitute your favorite vegetables. Store leftovers in an airtight container; best eaten within 2-3 days. Keep dressing separate if possible to prevent sogginess.