Name: Chicken Cashew Crunch Salad with Tahini-Tamari Dressing Recipe
Prep time: 15 min
Total time: 15 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 (or substitute 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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Introduction

This Chicken Cashew Crunch Salad is a vibrant, satisfying dish perfect for a quick lunch or light dinner. Packed with crunchy vegetables, tender chicken, and a flavorful sesame-teriyaki dressing, it’s both refreshing and delicious.

The image shows a large wooden bowl full of fresh salad. The salad has multiple layers starting with shredded green lettuce at the bottom, mixed with pieces of white chicken. On top of this, there are thin strips of orange carrots and chopped green leafy herbs, likely cilantro. Scattered through the salad are whole cashew nuts adding a crunchy texture, and the entire dish is lightly drizzled with a creamy beige sauce, giving it a smooth finish. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (or substitute 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

Step 1: Prepare the dressing by combining tahini, tamari, rice vinegar, maple syrup, toasted sesame oil, and grated garlic in a glass jar or large liquid measuring cup. Whisk until smooth.
Step 2: In a large bowl, combine the chopped Napa cabbage (or substitute greens), shredded chicken, shredded carrots, chopped green onions, cashews, and cilantro. Season with a few pinches of salt.
Step 3: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
Step 4: Serve immediately for the best crunch, or refrigerate and enjoy within 2 days.

Tips & Variations

For make-ahead meals, use a mix of green cabbage and kale, which hold up better than Napa cabbage and prevent wilting.
Try shredding the cabbage and carrots using a food processor to speed up prep time.
Omit the cilantro if you’re not a fan or substitute with fresh parsley.
Add toasted sesame seeds on top for extra texture and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed on the first or second day to maintain crunchiness, as the greens and cashews soften over time. You can toss it again before serving. No reheating is needed.

How to Serve

A large wooden bowl filled with a fresh salad shows multiple layers and colors. The bottom layer is shredded white and light green cabbage mixed with leafy green kale. Thin orange carrot sticks are scattered on top with fresh green cilantro leaves adding a bright touch. Light brown cashew nuts are spread evenly over the salad. A light beige dressing is drizzled across the top, giving the salad a creamy texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken?

Yes, cooked chicken breasts or thighs work well in place of rotisserie chicken. Just shred or chop them finely before adding to the salad.

Is this salad gluten-free?

Yes, if you use tamari labeled gluten-free, this salad is suitable for a gluten-free diet.