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Crunchy Chicken Cashew Salad

A delicious blend of crunchy veggies, tender chicken, and nutty cashews, drizzled with a creamy tahini dressing that takes salads to another level.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups chopped Napa cabbage Or substitute with green cabbage or kale.
  • 2 cups shredded rotisserie chicken Store-bought rotisserie chicken saves time.
  • 1 cup shredded (matchstick) carrots Fresh is best for color and crunch.
  • ¾ cup finely chopped green onions Adds fresh zest to the salad.
  • ¾ cup roasted, salted cashews Look for high-quality options.
  • ¼ cup finely chopped fresh cilantro Can substitute with parsley.
  • 2 Tbsp toasted sesame seeds For that finishing crunch.
Dressing Ingredients
  • ¼ cup tahini High-quality tahini is recommended.
  • 2 Tbsp low-sodium tamari Use regular soy sauce if not gluten-free.
  • 2 Tbsp rice vinegar Provides a delightful tang.
  • 1 Tbsp maple syrup Preferably pure maple syrup.
  • 1 Tbsp toasted sesame oil Elevates the dressing.
  • 1 clove garlic, grated or finely minced Fresh garlic enhances flavor.

Method
 

Make the Dressing
  1. In a jar or measuring cup, whisk together tahini, tamari, rice vinegar, maple syrup, sesame oil, and garlic until smooth. This should take about 2-3 minutes.
Assemble the Salad
  1. In a large bowl, toss together the cabbage (or kale), chicken, carrots, green onions, cashews, cilantro, and a pinch of salt.
Dress the Salad
  1. Pour the dressing over the salad and toss thoroughly to combine, ensuring even distribution of dressing.
Serve or Store
  1. Enjoy immediately, or refrigerate in an airtight container for up to 2 days, keeping the dressing separate until serving.

Notes

For added kick, incorporate chopped red pepper or chili flakes into the dressing. Fresh produce significantly enhances the salad's vibrancy.