Chicken Cashew Crunch Salad
Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing is meal prep-friendly and perfect for weekday meals. Ready in just 20 minutes and full of nutritious, flavorful ingredients.
Servings: 4
Equipment
- Chefs knife and cutting board
- Mixing bowls
Ingredients
Sesame-Teriyaki Dressing
- 1/4 cup tahini well-stirred
- 2 Tbsp. lower-sodium tamari
- 2 Tbsp. rice vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. toasted sesame oil
- 1 garlic clove, grated or finely minced
Chicken Cashew Salad
- 5 heaping cups chopped Napa cabbage, green cabbage, or kale see notes below
- 2 cups shredded rotisserie chicken
- 1 cup shredded (matchstick) carrots
- 1 cup finely chopped green onions (about 1 bunch)
- 3/4 cup roasted cashews
- 1/4 cup finely chopped fresh cilantro
Instructions
- Prepare dressing by combining all dressing ingredients in a glass jar or large liquid measuring cup; whisk until smooth.
- In a large bowl, combine cabbage or kale, chicken, carrots, green onion, cashews, and cilantro. Season salad components with a few pinches of salt. Pour dressing overtop and toss well to combine.Serve immediately or refrigerate for an additional 2 days.
Notes
- If making ahead, I suggest using a mix of green cabbage and kale, which are heartier than Napa cabbage and less prone to wilting.
- The salad will last up to 3 days, however I think it's best on days 1 and 2. By day 3, the greens and cashews will have softened, however the flavors should stay sharp.
Nutrition
Serving: 2heaping cups | Calories: 424kcal | Carbohydrates: 26g | Protein: 23g | Fat: 26g | Saturated Fat: 4g | Sodium: 590mg | Fiber: 6g | Sugar: 11g