recipe for cashew chicken salad
The Best recipe for cashew chicken salad
This cashew chicken salad has been a go-to in my kitchen for years—not just because it’s packed with flavor but because it’s so easy to make and always a hit with my kids. I love how creamy yet light it is, with just the right amount of tang from the lime and a little heat from the chili flakes. My kids actually beg for seconds because it’s not too heavy, yet it feels indulgent enough to make them feel special. It’s perfect for meal prep too; I’ll make a big batch on Sunday and keep it in the fridge for quick lunches or weeknight dinners. Plus, it’s got all the nutrients you need—healthy fats from the cashews, protein from the chicken, and fresh veggies that make it feel fresh and light.
I also really appreciate how it’s a great way to use up leftover chicken or even pre-cooked rotisserie chicken. It’s versatile enough to be a main dish or a side, and it works for both casual weeknight dinners and when we’re hosting a little get-together. My family loves it because it’s not only delicious but also something we can all enjoy without feeling like we’re skipping a meal. And the best part? It’s got that satisfying texture—soft chicken, creamy cashew sauce, crunchy veggies, and a little kick that makes every bite exciting. It’s a recipe that’s always a crowd-pleaser, whether it’s for a quick weeknight or a special occasion.
Cashew Chicken Salad
A creamy, protein-packed salad featuring shredded chicken tossed in a tangy-sweet sauce made with cashews, blending flavors with fresh vegetables and a touch of herby goodness. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup raw cashews (soaked in hot water for 15 mins)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp fresh lime juice
- 1 tsp sriracha (optional)
- 1 large head romaine lettuce, chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- ½ cup shredded carrots
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped fresh cilantro
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces. Toss with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and bake for 20-25 mins until fully cooked (165°F internal temp). Let cool.
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2 While chicken bakes, drain soaked cashews and blend all sauce ingredients in a food processor until smooth. Adjust seasoning with more soy sauce, vinegar, or honey as needed.
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3 Chop lettuce, cucumber, cherry tomatoes, bell pepper, and carrots. Toss with a little sauce to keep them fresh.
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4 Once chicken is cooked, shred it with forks. Combine shredded chicken with half the sauce in a bowl. Mix gently to coat evenly.
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5 Assemble salad bowls by layering chopped vegetables. Top with chicken mixture, remaining sauce, sesame seeds, and cilantro. Serve immediately.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Food processor or blender
- Large skillet or pan
- Salad spinner or towel
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cashew Chicken Salad Works
This cashew chicken salad is always a crowd-pleaser because it’s quick to prep, packed with flavor, and feels festive without the fuss—perfect for any family gathering. Whether you’re serving it as a side for a holiday meal or a light lunch, the creamy, tangy sauce and tender chicken make it feel special, and it’s easy to double up for leftovers. It’s a great way to bring a little homemade comfort to any occasion without the stress of last-minute cooking.
❓ Frequently Asked Questions About Cashew Chicken Salad
What is the best way to prepare cashew chicken salad without using raw cashews?
To make a creamy cashew chicken salad without raw cashews, you can use pre-toasted cashew butter or blend toasted cashews with a little water or coconut milk for a smooth texture. Cook the chicken first, then mix it with a sauce made from blended soaked cashews (or cashew butter) combined with soy sauce, garlic, ginger, a touch of honey or maple syrup, and a splash of rice vinegar or lime juice. For extra richness, add a small amount of avocado or tahini to thicken the dressing.
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How can I ensure the chicken remains moist and tender in this salad?
For juicy chicken, start by marinating it in a mixture of soy sauce, sesame oil, garlic, and a splash of lime juice for at least 20 minutes (or overnight for deeper flavor). When cooking, poach the chicken in a light broth or stir-fry it with a bit of ginger and garlic to keep it tender. Avoid overcooking—opt for medium doneness (165°F/74°C internal temp). For extra moisture, lightly steam or bake the chicken before adding it to the salad.
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What are some great substitute ingredients if I don’t have soy sauce in the recipe?Can I make this cashew chicken salad ahead of time, and if so, how should I store it?
Yes, you can prepare the cashew chicken dressing in advance and store it in an airtight container in the fridge for up to 3–4 days. However, the chicken should be added fresh or lightly reheated before serving to maintain texture. For the salad itself, combine all ingredients just before eating to prevent the dressing from becoming too thick or the chicken from drying out. If storing the whole salad, keep it in the fridge for 2–3 days and consume within that time to avoid sogginess. —
How do you make the cashew dressing extra creamy without using too many cashews?
To create a rich, velvety dressing with fewer cashews, blend ½ cup soaked cashews with ¼ cup water or coconut milk until ultra-smooth. Add 1–2 tbsp tahini or avocado for extra creaminess, then stir in 1 tbsp lime juice, 1 tsp maple syrup, and a pinch of salt. For a lighter texture, use ½ cup blended silken tofu or ½ cup Greek yogurt mixed with the cashew base. Adjust liquid ratios to reach the desired consistency—start with less water and add more if needed.
