Chicken Cashew Crunch Salad
A vibrant and nutritious salad combining fresh vegetables, tender chicken, and crunchy cashews, all tossed in a flavorful dressing.
Ingredients
Vegetables
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas, halved
- 3 green onions, sliced
Protein and Nuts
- 2 cups cooked shredded chicken Best if cooked and seasoned to enhance flavor
- 1/2 cup roasted cashews
- 1/4 cup chopped cilantro Optional for garnish
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds Optional for garnish
Instructions
Preparation
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, shredded carrots, and thinly sliced red bell pepper. Add the halved sugar snap peas and sliced green onions.
- Add in the shredded chicken and roasted cashews to the vegetable mixture.
Making the Dressing
- In a separate small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, and olive oil until well mixed and slightly emulsified.
Combining
- Pour the prepared dressing over the salad mixture and gently toss to ensure all ingredients are evenly coated.
Serving
- Optionally sprinkle sesame seeds over the top for extra crunch and visual appeal. Serve immediately or chill for about 30 minutes to allow flavors to meld.
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Notes
For meal prep, store in air-tight containers and keep the dressing separate until ready to eat. Feel free to customize the recipe with different vegetables or proteins as preferred.