Chicken Cashew Crunch Salad
A quick and vibrant salad packed with protein and flavors, perfect for a weeknight meal.
Ingredients
Main Ingredients
- 1 pound cooked chicken breast, shredded A great source of protein; rotisserie chicken works well.
- 1 cup cashews, chopped Add texture and healthy fats; substitute with sunflower seeds if nut-free.
- 2 cups mixed salad greens Use any blend you prefer.
- 1 medium bell pepper, diced Choose red or yellow for sweetness.
- 1 medium carrot, shredded Can be julienned for a fancier presentation.
- 1/2 medium cucumber, sliced For a cool and refreshing crunch.
Dressing
- 2 tablespoons soy sauce Use low-sodium for a healthier option.
- 1 tablespoon sesame oil Rich, nutty flavor.
- 1 tablespoon honey Balances saltiness; use agave for vegan option.
- to taste salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- Slice, dice, and shred all the necessary ingredients.
- In a large bowl, combine the chicken, cashews, salad greens, bell pepper, carrot, and cucumber.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, salt, and pepper. (Add a tablespoon of water for thinner dressing, if desired).
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately on plates or bowls.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; keep dressing separate to avoid sogginess. Great for meal prep; chop veggies and mix dressing ahead of time.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 5g
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