Why You’ll Love Chicken Cashew Crunch Salad Recipe

The contrast of textures makes every bite fun: tender chicken, crunchy vegetables, buttery nuts and a light drizzle of dressing.
It’s fast to prepare (about 25 minutes) and works perfectly for lunch, dinner or meal prep.
The flavors are bold without being heavy — the sesame-soy vinaigrette gives it an Asian-American feel that’s approachable yet interesting.
You can easily customize it (swap in tofu, add snap peas, use different greens) while still keeping the essence of the dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Grilled chicken breast, sliced (about 2 cups)
Romaine lettuce, chopped (about 3 cups)
Shredded red cabbage (about 1 cup)
Shredded carrots (about 1 cup)
Toasted cashews (about ½ cup)
Sliced green onions (about ¼ cup)
Crispy wonton strips (optional, about ½ cup)
Sesame seeds (about 2 Tbsp)
Sesame-soy vinaigrette (about ¼ cup)

Directions

Grill or pan-cook the chicken breast until fully cooked; let it cool slightly and slice thinly.
Chop the romaine lettuce, shred the red cabbage and carrots, and slice the green onions.
In a dry pan over medium heat, toast the cashews for 5–7 minutes until golden and fragrant; let them cool.
In a large bowl, combine the lettuce, cabbage, carrots, chicken and green onions.
Add the vinaigrette and toss well to coat everything evenly.
Top with toasted cashews, sesame seeds and crispy wonton strips (if using). Serve immediately.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Make it vegetarian: Replace grilled chicken with grilled tofu, tempeh or chickpeas.
Add more crunch or vegetables: Try sliced snap peas, radishes or bell pepper for extra texture.
Change the greens: Swap romaine for kale, spinach or mixed greens.
Switch up the dressing: Instead of the sesame-soy vinaigrette, try a creamy peanut-lime dressing, yogurt-based dressing or citrus-ginger vinaigrette.
Grains option: Want a heartier bowl? Add cooked quinoa, farro or brown rice.
Nut swap (if allergy): Use roasted pumpkin seeds or sunflower seeds instead of cashews.

Storage/Reheating

To keep the salad fresh longer, store components separately: keep the chicken, chopped veggies, toasted cashews and dressing in different containers. Toss together just before serving to preserve crunch.
If pre-assembled, best eaten within 1–2 days. The vegetables and nuts may soften by day 3.
If you’d like to serve slightly warm, you can gently reheat the chicken before assembling, but serve the salad mostly cold to maintain crispness.
Dressing leftover? Keep in an airtight jar in the fridge for up to 3–5 days.

FAQs

What dressing goes best with this salad?

The classic choice is a sesame-soy vinaigrette that balances tang, salt, and a little sweetness — it ties together the crunchy nuts, the veggies and the chicken beautifully.

Can I make the salad ahead of time?

Yes — it’s a great meal-prep salad. Store the chicken, veggies, nuts and dressing separately and combine them just before serving for best texture.

How do you keep the cashews crunchy in a salad?

Toast them first, cool them completely, and add them at the last minute rather than mixing them in too early so they don’t go soggy.

Is this salad healthy?

Yes — with lean protein from the chicken, healthy fats from the cashews, and fiber-rich vegetables, it’s nutrient-dense and satisfying without being heavy.

Can I use a different nut instead of cashews?

Absolutely — almonds, pecans or even pumpkin/sunflower seeds work if you prefer or need a nut-free option.

What can I use instead of the crispy wonton strips?

You can skip them entirely, or replace with lightly toasted tortilla strips, crunchy chickpeas or roasted pepitas.

Can I swap the greens?

Yes. While romaine adds crispness, you can use kale, spinach or mixed greens. Just note that sturdier greens hold up better if you’re prepping ahead.

Can I make it vegan?

Yes — replace the chicken with tofu or tempeh, and use a plant-based dressing. Also check that the vinaigrette ingredients are vegan-friendly.

How long does the assembled salad keep in the fridge?

If fully assembled, it’s best eaten within 1–2 days; by day 3 the vegetables and nuts may lose their crunch. If stored in parts, components may last up to 3–4 days.

Can I serve this as part of a buffet or potluck?

Yes — it sits well at room temperature for a short time, and the vibrant colors and textures make it a standout at gatherings. Just keep the dressing and nuts separate until serving if possible.

Conclusion

This Chicken Cashew Crunch Salad delivers bold flavor, satisfying texture and ease of preparation all in one bowl. Whether you’re grabbing a quick lunch, prepping for the week or serving a relaxed dinner with friends, it hits the mark. With simple ingredients, plenty of crunch and the flexibility to customize, it truly earns a spot in your go-to recipe rotation. Give it a try — you’ll likely find yourself reaching for it again and again.