Description
Bright, crunchy, and ready in about 30 minutes — this salad mixes tender grilled chicken with crunchy cashews, crisp veggies, and a zingy sesame-soy dressing. Perfect for a quick weeknight meal or a light lunch that actually satisfies.
Ingredients
Scale
Salad
- 2 boneless chicken breasts, cooked and thinly sliced
- 1 large head romaine, roughly chopped
- 1 bell pepper, diced (any color)
- 1 carrot, cut into matchsticks
- 1 cup scallions, thinly sliced
- 1 cup roasted unsalted cashews
- ½ cup crispy chow mein noodles (or fried wonton strips)
- ¼ cup chopped fresh cilantro (optional, for garnish)
Dressing
- 3 Tbsp soy sauce (or tamari)
- 2 Tbsp honey (or maple syrup)
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp freshly grated ginger
- Salt and black pepper, to taste
Instructions
- Cook the chicken: Season the breasts with a little salt and pepper and grill or pan-sear them until cooked through. Let them rest for a few minutes, then slice into thin strips. (Rotisserie chicken works here if you want a shortcut.)
- Prep the produce: Place the chopped romaine, diced bell pepper, carrot matchsticks, and sliced scallions in a large salad bowl.
- Toast the nuts (optional but recommended): Warm a dry skillet over medium heat and gently toast the cashews for 1–2 minutes until fragrant. Let cool, then roughly chop if desired.
- Whisk the dressing: In a small bowl or jar, combine soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Whisk or shake until smooth. Taste and season with a pinch of salt and pepper if needed.
- Toss the greens: Pour about two-thirds of the dressing over the salad and toss to coat the vegetables evenly.
- Add protein and nuts: Fold in the sliced chicken and the roasted cashews so they’re evenly distributed.
- Finish with crunch: Right before serving, scatter the crispy chow mein noodles over the top so they stay crunchy.
- Garnish and serve: Sprinkle with cilantro if you like and serve immediately. Offer extra dressing on the side for folks who want more sauciness.
Notes
- Make it vegetarian: Swap chicken for pan-fried tofu or tempeh and replace honey with maple syrup.
- Prep-ahead tip: Keep the dressing and crunchy toppings separate from the greens if you’re assembling ahead — add them just before serving.
- Want more heft? Stir in a cup of cooked quinoa or brown rice.