Description

Experience a flavorful explosion with this Chicken Cashew Crunch Salad, where tender chicken meets crunchy cashews and crisp vegetables, all drizzled with a zesty dressing. Perfect for summer picnics or a refreshing lunch, this dish is easy to prepare yet impressive enough for gatherings.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup unsalted cashews
4 cups mixed greens (romaine lettuce and baby spinach)
1 cucumber, sliced
1 red bell pepper, diced
2 tsp sesame oil
3 tbsp low-sodium soy sauce
2 tbsp honey
2 tbsp fresh lime juice

Instructions

Heat a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until golden brown and cooked through. Allow to rest before slicing.
Wash and chop mixed greens into bite-sized pieces. Slice cucumber and dice red bell pepper. Combine in a large bowl.
Whisk together soy sauce, honey, sesame oil, and lime juice in a small bowl.
Slice rested chicken into strips and add to the bowl with vegetables and cashews. Pour dressing over and toss gently.
Transfer salad to plates or a platter and drizzle remaining dressing on top.

Nutrition

Serving Size: 1 plate (approx. 300g)
Calories: 450
Sugar: 10g
Sodium: 600mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 32g
Cholesterol: 70mg

Keywords: Use fresh seasonal vegetables for enhanced flavor. Let cooked chicken rest before slicing to retain moisture. For a vegetarian version, substitute chicken with marinated tofu or chickpeas.