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–+ servings
Chicken Cashew Crunch Salad

Chicken Cashew Crunch Salad That'll Brighten Your Weekday

A vibrant Chicken Cashew Crunch Salad packed with fresh ingredients and a nut-free twist, perfect for quick weekdays.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup tahini Substitute with sunflower seed butter for nut-free version
  • 2 tablespoons lower-sodium tamari Use soy sauce if not avoiding gluten
  • 2 tablespoons rice vinegar Apple cider vinegar can be used as a substitute
  • 1 tablespoon maple syrup Honey can be a substitute if not vegan
  • 1 tablespoon toasted sesame oil Can substitute with olive oil
  • 1 clove garlic Minced; garlic powder can be used as an alternative
Salad
  • 4 cups Napa cabbage Substitute with green cabbage or kale
  • 2 cups shredded rotisserie chicken Use leftover chicken or shredded tofu for vegetarian option
  • 1 cup shredded carrots Any fresh grated or thinly sliced vegetable can work
  • 1/4 cup finely chopped green onions Substitute with red onions or shallots
  • 1/2 cup roasted, salted cashews Use seeds for a nut-free alternative
  • handful fresh cilantro Parsley can be a suitable alternative
  • to taste toasted sesame seeds Optional garnish

Equipment

  • glass jar or bowl
  • large bowl

Method
 

Step-by-Step Instructions
  1. In a glass jar or bowl, combine tahini, lower-sodium tamari, rice vinegar, maple syrup, toasted sesame oil, and minced garlic. Whisk until smooth and creamy, approximately 1-2 minutes.
  2. In a large bowl, chop Napa cabbage, then add shredded rotisserie chicken and shredded carrots. Mix gently.
  3. Finely chop green onions and add to the salad mix along with roasted salted cashews and chopped fresh cilantro. Combine well.
  4. Drizzle the dressing over the salad mixture and toss to coat all ingredients evenly. Adjust seasoning with a pinch of salt, if needed.
  5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate until serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 35mgCalcium: 60mgIron: 2.5mg

Notes

For optimal freshness, use fresh produce and consider meal prepping components separately from the dressing.

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