One summer evening, the power went out just as I was about to start dinner. Instead of panicking, I lit a few candles, opened the windows to let in the evening breeze, and pulled together what I had in the fridge.
Grilled chicken from the night before, crisp lettuce, a handful of cashews, and some crunchy chow mein noodles caught my eye. With no oven or stovetop to rely on, I tossed everything into a large wooden salad bowl and whisked together a simple dressing by candlelight.
What started as a “make-do” meal turned into a family favorite. My husband commented that it tasted fresher than anything we’d had in weeks, and when the lights flickered back on, we decided the dish didn’t need a single change.
Since then, I’ve made this Chicken Cashew Crunch Salad many times—sometimes for quiet weeknight dinners, other times for buffet-style brunches when the whole family visits. It’s crisp, colorful, and packed with flavor. The best part is the combination of textures: tender chicken, crunchy cashews, and the satisfying snap of chow mein noodles all in one bite.
Short Description
A crisp, refreshing salad with grilled chicken, roasted cashews, and crunchy noodles, all tossed in a tangy sesame-soy dressing. Perfect for weeknight dinners, potlucks, or family gatherings.
Key Ingredients
- 2 chicken breasts, grilled and sliced
- 1 large head romaine lettuce, chopped
- 1 bell pepper (any color), diced
- 1 carrot, julienned
- 1 cup green onions, sliced
- 1 cup unsalted cashews, roasted
- ½ cup crispy chow mein noodles
- ¼ cup fresh cilantro, chopped (optional)
For the Dressing
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- Salt and pepper, to taste
Tools Needed
- Grill pan or outdoor grill
- Sharp chef’s knife
- Large salad bowl
- Small whisking bowl
- Cutting board
- Whisk
Cooking Instructions
Step 1: Prepare the Chicken
Grill chicken breasts over medium-high heat until fully cooked, about 6–7 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Let cool slightly, then slice into thin strips.
Step 2: Chop the Vegetables
In a large bowl, combine chopped romaine, diced bell pepper, julienned carrot, and sliced green onions.
Step 3: Toast the Cashews
If your cashews aren’t already roasted, spread them on a baking sheet and toast at 350°F (175°C) for 7–8 minutes, shaking once, until fragrant. Let cool.
Step 4: Make the Dressing
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Taste and season with salt and pepper if needed.
Step 5: Combine the Base
Pour the dressing over the salad mixture. Toss gently to coat all the vegetables evenly.
Step 6: Add Chicken and Cashews
Fold in the sliced chicken and roasted cashews until distributed throughout.
Step 7: Top with Crunch
Right before serving, sprinkle crispy chow mein noodles on top for maximum crunch.
Step 8: Garnish and Serve
Scatter chopped cilantro, if using, and serve immediately.
Why You’ll Love This Recipe
Crunch in Every Bite: Cashews and chow mein noodles add irresistible texture.
Nutritious and Filling: Packed with lean protein and fresh vegetables.
Quick to Prepare: Simple steps make it weeknight-friendly.
Versatile: Works as a main dish, side dish, or potluck favorite.
Flavorful Dressing: The sesame-soy blend ties everything together.
Mistakes to Avoid & Solutions
Overcooking the Chicken: Dry chicken makes the salad less enjoyable. Use a thermometer and remove at 165°F.
Soggy Noodles: Add chow mein noodles only at serving time to keep their crunch.
Overdressing the Salad: Too much dressing can weigh it down. Start with half and add more if needed.
Skipping the Rest for Chicken: Slicing chicken immediately after cooking will release juices and dry it out. Rest for 5 minutes before cutting.
Uneven Chopping: Keep vegetables in uniform sizes so each forkful has a good balance of flavors.
Serving and Pairing Suggestions
Serve as a main course with iced green tea or sparkling water.
Offer as a buffet dish alongside fresh fruit platters and light soups.
Pair with garlic breadsticks for a heartier meal.
Turn it into lettuce wraps by serving with large romaine leaves.
Storage and Reheating Tips
Store undressed salad and chicken separately in airtight containers.
Keep the dressing in a small jar in the fridge for up to 4 days.
Cashews and chow mein noodles should stay in sealed bags at room temperature.
Reheat chicken gently in a skillet or microwave before adding to salad.
Assemble fresh just before serving for best texture.
FAQs
1. Can I use rotisserie chicken instead of grilling?
Yes, rotisserie chicken is a great shortcut and adds flavor.
2. Can I make this salad ahead of time?
You can prep all ingredients in advance, but don’t add the noodles or dressing until ready to serve.
3. What’s a good substitute for cashews?
Almonds, peanuts, or sunflower seeds work well.
4. Is there a vegetarian version?
Yes, swap chicken for tofu or edamame for plant-based protein.
5. Can I make it gluten-free?
Use gluten-free soy sauce (tamari) and rice noodles instead of chow mein noodles.
Tips & Tricks
Chill the lettuce before assembling for extra crispness.
Double the dressing and store in the fridge to use throughout the week.
Add fruit like mandarin oranges or pineapple chunks for a sweet twist.
Slice chicken thinly on the diagonal for an elegant presentation.
Toss salad gently with tongs to avoid bruising the lettuce.
Recipe Variations
Spicy Kick: Add 1 tsp sriracha to the dressing for heat.
Thai-Inspired: Replace cashews with peanuts and add a squeeze of lime juice.
Mediterranean Twist: Use olive oil, lemon juice, and oregano in the dressing, with feta cheese instead of cashews.
Fruit Fusion: Mix in mango or apple slices for sweetness against the savory chicken.
Tofu Swap: Replace chicken with pan-seared tofu for a vegetarian option, cooked until golden on each side.
Final Thoughts
This Chicken Cashew Crunch Salad has become a dependable recipe in my kitchen. I love how it balances fresh vegetables, hearty chicken, and those irresistible crunchy toppings. It’s just as fitting for a quiet dinner for two as it is for a family-style meal where everyone helps themselves. The sesame dressing gives the whole dish a bright, savory kick that keeps people coming back for seconds.
I find it especially handy on busy days when I want something wholesome without fussing over complicated recipes. Every colorful layer of this salad makes the table feel inviting, and it often sparks conversations among guests about their own favorite “crunchy” salads.
It’s the kind of dish that can adapt to anyone’s taste, yet still feels complete just as it is. In short, it’s one of those recipes that feels timeless, no matter when or where you serve it.
Chicken Cashew Crunch Salad
Ingredients
- 2 chicken breasts grilled and sliced
- 1 large head romaine lettuce chopped
- 1 bell pepper any color, diced
- 1 carrot julienned
- 1 cup green onions sliced
- 1 cup unsalted cashews roasted
- ½ cup crispy chow mein noodles
- ¼ cup fresh cilantro chopped (optional)
Instructions
- Grill chicken breasts over medium-high heat until cooked through, about 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let cool slightly, then slice into thin strips.
- In a large bowl, combine chopped romaine, diced bell pepper, julienned carrot, and sliced green onions.
- If cashews aren’t already roasted, spread them on a baking sheet and toast at 350°F (175°C) for 7–8 minutes, shaking once, until fragrant. Let cool.
- Whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger in a small bowl. Taste and season with salt and pepper if needed.
- Pour the dressing over the salad mixture and toss gently to coat.
- Fold in the sliced chicken and roasted cashews until well mixed.
- Just before serving, sprinkle crispy chow mein noodles on top for crunch.
- Finish with chopped cilantro, if desired, and serve immediately.
