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Crunchy Chicken Cashew Salad

A vibrant and flavorful Chicken Cashew Crunch Salad packed with crunchy vegetables, tender chicken, and a delicious nutty dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 cups chopped Napa cabbage Choose fresh, vibrant greens for the best crunch.
  • 2 cups shredded rotisserie chicken For convenience and flavor.
  • 1 cup shredded matchstick carrots Adds natural sweetness and vibrant color.
  • ¾ cup finely chopped green onions Gives a great punch of flavor.
  • ¾ cup roasted salted cashews For that delightful crunch.
  • ¼ cup finely chopped fresh cilantro Elevates the dish with aroma.
  • 2 Tbsp toasted sesame seeds Adds a rich, toasty flavor.
Dressing Ingredients
  • ¼ cup tahini High quality, such as Soom.
  • 2 Tbsp low-sodium tamari Gluten-free soy sauce.
  • 2 Tbsp rice vinegar Adds a refreshing tang.
  • 1 Tbsp maple syrup Add sweetness; honey can be substituted.
  • 1 Tbsp toasted sesame oil Infuses a nutty essence.
  • 1 large clove garlic Grated or finely minced for flavor.

Method
 

Preparation
  1. Make the Dressing: Combine tahini, tamari, rice vinegar, maple syrup, sesame oil, and garlic in a jar or measuring cup. Whisk until smooth and creamy, then set aside.
  2. Assemble the Salad: In a large bowl, toss together Napa cabbage, shredded chicken, matchstick carrots, green onions, cashews, and cilantro. Add a pinch of salt.
  3. Dress the Salad: Pour the prepared dressing over the salad mixture and toss thoroughly until all ingredients are coated. Sprinkle sesame seeds on top.
  4. Serve or Store: Enjoy immediately or transfer to an airtight container and refrigerate for up to 2 days, dressing separately until serving.

Notes

Allow the salad to sit for 10 minutes after dressing for optimal flavor melding. Store dressing separately to keep vegetables crispy.