Chicken Cashew Crunch Salad is a refreshing, protein-packed dish that combines tender chicken, crisp veggies, crunchy cashews, and a savory-sweet dressing. It’s the kind of salad I turn to when I want something light but satisfying, with a perfect mix of textures and bold, Asian-inspired flavors.
Why I Love This Recipe
I love this salad because it’s incredibly easy to throw together, especially when I have leftover chicken or rotisserie chicken in the fridge. The crunch from the cashews and cabbage keeps it exciting, while the tangy dressing brings everything together in one balanced, flavorful bite. It’s perfect for lunch, dinner, or meal prep, and I can tweak it depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked, shredded or chopped chicken breast (rotisserie works great)
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Shredded green cabbage
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Shredded red cabbage (optional for color)
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Carrots, julienned or shredded
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Green onions, thinly sliced
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Roasted cashews
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Fresh cilantro, chopped
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Sesame seeds (optional)
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Crunchy chow mein noodles (optional for extra crunch)
For the dressing:
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Soy sauce
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Rice vinegar
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Sesame oil
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Honey or maple syrup
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Garlic, minced
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Ginger, grated
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Olive oil or a neutral oil
Directions
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I start by preparing all the vegetables—shredding the cabbage, carrots, and slicing the green onions.
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In a large bowl, I combine the cabbage, carrots, green onions, chopped chicken, cashews, and cilantro.
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To make the dressing, I whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and olive oil until smooth.
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I pour the dressing over the salad and toss everything until well coated.
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I finish with a sprinkle of sesame seeds and chow mein noodles just before serving to keep them crunchy.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time (if cooking chicken): 15 minutes
Total time: 30 minutes (less if using pre-cooked chicken)
Variations
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Make it vegetarian: I replace the chicken with edamame or crispy tofu for a meat-free version.
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Spicy kick: I add sriracha or chili flakes to the dressing when I want some heat.
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Fruit twist: A handful of mandarin oranges or diced mango gives it a sweet, tropical flavor.
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Nut-free: I substitute sunflower seeds if I’m avoiding nuts.
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More crunch: I sometimes add sliced bell peppers or snap peas for extra texture.
Storage/Reheating
I store the salad and dressing separately if I’m making it ahead. This way, it stays fresh and crisp for up to 3 days in the fridge. Once dressed, I try to eat it the same day so it doesn’t get soggy. This salad doesn’t need reheating—it’s best served chilled or at room temperature.
FAQs
Can I use a different nut instead of cashews?
Yes, I’ve used almonds or peanuts when I didn’t have cashews, and both worked great. Just make sure they’re roasted for that crunch.
Is this salad good for meal prep?
Absolutely. I keep the dressing separate until I’m ready to eat, and the ingredients hold up really well in the fridge.
Can I use bagged coleslaw mix?
Yes, when I’m short on time, I grab a bag of coleslaw mix—it’s a great shortcut for this salad.
What kind of chicken works best?
I usually use leftover grilled chicken or rotisserie chicken, but any cooked and shredded chicken will do.
Can I make the dressing ahead of time?
Definitely. I mix it up and store it in a jar in the fridge for up to a week. I give it a good shake before using.
Conclusion
Chicken Cashew Crunch Salad is my go-to when I want something healthy, crunchy, and full of flavor. It’s quick, easy to prep, and super satisfying. Whether I’m eating it fresh or packing it up for lunch the next day, it always hits the spot.
