Chicken Cashew Crunch Salad Recipe
A vibrant and crunchy Chicken Cashew Salad tossed with a creamy tahini-tamari dressing, perfect for a quick and flavorful meal in just 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Halal
Ingredients
Units
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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
Salad
- 5 heaping cups chopped Napa cabbage ((sub green cabbage or kale – see notes below))
- 2 cups shredded rotisserie chicken
- 1 cup shredded (matchstick) carrots
- 3/4 cup finely chopped green onions (from 1 bunch)
- 3/4 cup roasted, salted cashews
- 1/4 cup finely chopped fresh cilantro
- 2 Tbsp. toasted sesame seeds (optional)
Instructions
- Prepare dressing: Combine all dressing ingredients in a glass jar or large liquid measuring cup; whisk until smooth.
- Assemble salad: 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
- Substitute Napa cabbage with green cabbage or kale if desired.
- Salad can be refrigerated for up to 2 days.
Find it online: https://yumfoodusa.com/chicken-cashew-crunch-salad-recipe/