Chicken Cashew Crunch Salad
A vibrant salad that combines tender chicken, crunchy vegetables, and nutty cashews for a refreshing and nutritious meal.
Ingredients
Salad Base
- 4 cups Mixed salad greens (romaine and spinach) Wash thoroughly before use.
- 2 cups Cooked, shredded chicken breast Cool for best texture.
Vegetables
- 1 cup Bell peppers (various colors, sliced) Use a mix for visual appeal.
- 1 cup Crisp cucumbers (chopped) Add for crunch.
- 1 cup Shredded carrots Provides subtle sweetness.
- 1/2 cup Sliced red onion Slice thin for less pungency.
Crunch
- 3/4 cup Roasted cashews Add for nuttiness.
Dressing
- 1/4 cup Olive oil Base for the dressing.
- 2 tbsp Apple cider vinegar Provides acidity.
- 2 tbsp Soy sauce Infuses umami flavor.
- 1 tbsp Honey Balances tanginess.
- to taste Salt and pepper Enhances overall flavor.
Instructions
Preparation
- Wash and dry the mixed salad greens. Shred the cooked chicken into bite-sized pieces.
- Slice the bell peppers, chop the cucumbers, shred the carrots, and slice the red onion.
Assembly
- In a large bowl, layer the mixed salad greens, followed by the shredded chicken, bell peppers, cucumbers, shredded carrots, and red onion.
- Top with roasted cashews.
Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, soy sauce, honey, salt, and pepper.
- Adjust seasoning to taste.
Finishing Touch
- Pour the dressing over the salad and gently toss to combine without crushing the cashews.
- Let the salad rest for a few minutes before serving.
Notes
Use fresh ingredients for best flavor. Enjoy as a main meal or side dish. Can be meal prepped but store dressing separately to maintain crispiness.