Name: Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 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; 5 heaping cups chopped Napa cabbage (sub 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)

Description

Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing is a quick and nutritious meal-prep-friendly salad perfect for busy weekdays. Ready in just 20 minutes, it features crunchy Napa cabbage, shredded rotisserie chicken, toasted cashews, and a flavorful tahini-based dressing that balances savory and sweet notes.

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 (sub 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)

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Instructions

Prepare the dressing: In a glass jar or large liquid measuring cup, combine tahini, tamari, rice vinegar, maple syrup, toasted sesame oil, and grated garlic. Whisk until smooth and well incorporated.
Combine salad ingredients: In a large bowl, add the chopped Napa cabbage (or substitute with green cabbage/kale), shredded rotisserie chicken, shredded carrots, chopped green onions, roasted cashews, and chopped cilantro. Season with a few pinches of salt to taste.
Toss with dressing: Pour the prepared sesame-teriyaki dressing over the salad components and toss thoroughly to combine all flavors and ingredients evenly.
Serve or store: Serve the salad immediately for optimal crunch and freshness, or cover and refrigerate to eat within 2-3 days. Note that the salad tastes best on days 1 and 2, as greens and cashews soften later.

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 is best consumed within 2 days; by day 3, the texture softens although flavors remain strong.
To add extra crunch and nutrients, toasted sesame seeds are optional but recommended.