Description
Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing is a fresh, meal prep-friendly salad combining crisp cabbage, shredded rotisserie chicken, crunchy cashews, and a flavorful tahini-based dressing. Ready in just 20 minutes, this nutrient-dense salad is perfect for quick weekday lunches or dinners.
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 (or 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 Dressing: In a glass jar or large liquid measuring cup, combine tahini, lower-sodium tamari, rice vinegar, maple syrup, toasted sesame oil, and grated garlic. Whisk thoroughly until the dressing is smooth and emulsified.
- Combine Salad Ingredients: In a large bowl, mix together chopped Napa cabbage (or preferred greens), shredded rotisserie chicken, shredded carrots, finely chopped green onions, roasted salted cashews, and fresh cilantro. Season with a few pinches of salt to taste.
- Toss Salad with Dressing: Pour the prepared sesame-teriyaki dressing over the salad ingredients. Toss everything together well to ensure even coating of the dressing throughout.
- Serve or Store: Serve the salad immediately for maximum freshness and crunch, or refrigerate for up to 2 days. If stored, mix gently before serving to redistribute dressing.
Notes
- For make-ahead meals, use a mix of green cabbage and kale instead of Napa cabbage to prevent wilting and maintain texture.
- The salad maintains best quality during the first two days; by day three, the greens and cashews soften though flavors remain vibrant.
