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Chicken Cashew Crunch Salad

A vibrant, texture-packed salad loaded with cabbage, carrots, edamame, seared chicken, and a luscious creamy cashew dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups romaine lettuce chopped
  • 2 cups green cabbage shredded
  • 1 cup carrots grated
  • 1 cup edamame shelled and thawed
  • 0.5 cup fresh cilantro chopped
  • 0.5 cup cashews roasted and chopped
  • 2 large chicken breasts boneless, skinless
  • 1 tbsp olive oil
Cashew Dressing
  • 0.33 cup cashew butter or peanut butter
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp maple syrup or honey
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced

Equipment

  • Large mixing bowl
  • Skillet
  • Whisk or Mason Jar

Method
 

  1. Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and pan-sear chicken for 6-8 minutes per side until cooked through. Let rest, then slice.
  2. In a bowl or jar, whisk together cashew butter, soy sauce, lime juice, maple syrup, sesame oil, ginger, and garlic. Add warm water 1 tbsp at a time until desired consistency is reached.
  3. In a large serving bowl, toss together the chopped romaine, cabbage, carrots, edamame, and cilantro.
  4. Top the salad greens with the sliced chicken and roasted cashews.
  5. Drizzle heavily with the cashew dressing just before serving and toss to coat.

Notes

For meal prep, store the dressing, sliced chicken, and vegetables in separate airtight containers in the fridge for up to 5 days.