Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing Recipe
The Chicken Cashew Crunch Salad is a vibrant, crunchy salad featuring shredded rotisserie chicken, fresh Napa cabbage, and toasted cashews, all tossed in a flavorful sesame-teriyaki dressing made with tahini, tamari, rice vinegar, maple syrup, and toasted sesame oil. This refreshing salad is perfect for a quick lunch or light dinner and can be served immediately or chilled for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Sesame-Teriyaki 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
Chicken Cashew Salad
- 5 heaping cups chopped Napa cabbage (can substitute green cabbage or kale)
- 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 the dressing: In a glass jar or a large liquid measuring cup, combine the tahini, lower-sodium tamari, rice vinegar, maple syrup, toasted sesame oil, and grated or finely minced garlic. Whisk thoroughly until the dressing is smooth and well combined.
- Assemble the salad: In a large bowl, add the chopped Napa cabbage (or your choice of green cabbage or kale), shredded rotisserie chicken, shredded carrots, finely chopped green onions, roasted salted cashews, and finely chopped fresh cilantro. Lightly season the salad ingredients with a few pinches of salt to enhance flavors.
- Toss the salad with dressing: Pour the prepared sesame-teriyaki dressing over the salad ingredients in the bowl. Toss well to ensure that all the components are evenly coated with the dressing.
- Serve or store: The salad can be served immediately for maximum crunch and freshness. Alternatively, refrigerate it for up to 2 days for chilled enjoyment. Note that the salad is best within the first two days as greens and cashews soften over time.
Notes
- If preparing the salad ahead of time, use a mix of green cabbage and kale instead of Napa cabbage for a heartier texture and less wilting.
- The salad is best consumed within the first two days of refrigeration. By the third day, the greens and cashews may soften, although the flavors will remain vibrant.
