Description
A vibrant, crunchy chicken salad packed with fresh vegetables, roasted cashews, and a flavorful Asian-inspired dressing.
Ingredients
- 2 chicken breasts, grilled and sliced
- 4 cups romaine lettuce, chopped
- 1 bell pepper, diced
- 1 carrot, sliced
- 2 green onions, sliced
- 1 cup roasted unsalted cashews
- 1 cup chow mein noodles
- Cilantro (optional)
- 1/4 cup soy sauce (gluten-free if needed)
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon sesame oil (or olive oil)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 teaspoon minced garlic (optional)
- 1 teaspoon grated ginger (optional)
- Salt and pepper to taste
Instructions
1. Grill chicken breasts over medium heat for 6–7 minutes per side until fully cooked, then let rest and slice.
2. In a large bowl, combine chopped romaine lettuce, bell pepper, carrot, and green onions.
3. Add roasted cashews and toss lightly.
4. In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger, then season with salt and pepper.
5. Pour dressing over the salad and toss gently to combine.
6. Fold in sliced grilled chicken.
7. Top with chow mein noodles just before serving for crunch.
8. Garnish with cilantro if desired.
9. Serve immediately for best flavor and texture.
Notes
Store leftovers in an airtight container for up to 2 days.
Keep dressing separate until ready to serve to maintain crunch.
You can substitute tofu for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg