cashew chicken salad recipe
The Best cashew chicken salad recipe
Oh, this Cashew Chicken Salad recipe is one of those simple, yet totally satisfying dishes that feels like a hug in a bowl. I’ve been making it for years, especially when I want something quick and packed with flavor without all the fuss of heavy sauces or extra carbs. The creamy texture from the cashews blends right into the chicken, and it’s so much lighter than traditional chicken salad—no mayo overload, just a bright, tangy dressing that keeps everything fresh. My kids actually beg for it, especially when it’s served over greens or in a wrap with a side of steamed veggies. It’s that kind of recipe that makes me feel good about feeding them because it’s nutritious but still tasty, not like some health food that tastes like it was made by a robot.
I love this recipe because it’s versatile enough for every occasion—whether it’s a weeknight dinner, a picnic lunch, or even a light meal for a family gathering. The chicken stays moist and flavorful, and the cashews add a nice crunch that balances the softness of the greens or rice. Plus, it’s easy to customize: swap in some spinach for extra nutrients, add diced bell peppers for color, or toss in some shredded carrots if you want a little extra crunch. My husband always says it’s the only chicken salad he’ll eat because it doesn’t taste like it’s trying too hard to be healthy—it just is. And the best part? It’s a great way to use up leftover chicken from dinner or a Sunday roast, so there’s no waste. It’s that kind of recipe that makes me feel like I’m doing something good for my family without overcomplicating things.
Cashew Chicken Salad with Peanut Dressing
A creamy, protein-packed salad featuring shredded chicken in a tangy peanut sauce, paired with fresh vegetables and crispy fried shallots. Perfect for a light yet satisfying lunch or dinner.
🥘Ingredients
- 1 lb boneless, skinless chicken breast
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp sesame oil
- ½ cup smooth peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp sriracha (optional)
- 1 cup water (to thin)
- 1 large head romaine lettuce, chopped
- 1 cup shredded carrots
- 1 cup sliced cucumber
- ½ cup shredded purple cabbage
- ¼ cup toasted cashews
- 1 tbsp sesame seeds
👨🍳Directions
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1 Marinate the chicken: In a bowl, mix chicken breast with soy sauce, cornstarch, garlic powder, ginger powder, and sesame oil. Let it sit for 10 minutes.
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2 Cook the chicken: Heat a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until fully cooked (165°F internal temp). Shred the chicken using two forks.
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3 Make the peanut dressing: In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, honey, lime juice, minced garlic, grated ginger, and sriracha (if using). Blend until smooth, then add water 1 tbsp at a time until desired consistency is reached.
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4 Fry shallots (optional): Heat oil in a small pan over medium heat. Fry sliced shallots until crispy (about 3-4 minutes). Drain on a paper towel.
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5 Assemble the salad: In a large bowl, combine romaine lettuce, shredded carrots, sliced cucumber, shredded purple cabbage, shredded chicken, and toasted cashews. Pour the peanut dressing over the salad and toss gently.
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6 Garnish and serve: Sprinkle with sesame seeds and crispy fried shallots. Serve immediately or chill for 30 minutes before serving.
🔧Equipment
- Mixing bowls
- Food processor or blender
- Large skillet or pan
- Baking sheet
- Knife and cutting board
- Salad spinner or colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cashew Chicken Salad with Peanut Dressing Works
This cashew chicken salad is such a reliable crowd-pleaser because it’s easy to make ahead and tastes even better the next day—no one will guess it’s not fresh out of the oven. It’s perfect for potlucks or family gatherings because it’s light yet hearty, packed with flavor, and the creamy dressing keeps it from feeling too dry. Plus, it’s a great way to use up leftover chicken and veggies without feeling like you’re making the same old thing over and over.
❓ Frequently Asked Questions About Cashew Chicken Salad with Peanut Dressing
What is the best way to prepare cashew chicken salad for a meal prep?
For meal prep, you can make the cashew chicken salad ahead of time by combining cooked chicken strips (pre-cooked and cooled), chopped cashews, diced celery, red bell peppers, chopped cilantro, and a dressing made from lime juice, olive oil, soy sauce, and a touch of honey. Store in airtight containers and refrigerate for up to 4 days. Reheat gently in the microwave or eat cold for best texture.
Can I substitute any ingredients in the cashew chicken salad recipe?
Yes, you can make substitutions based on dietary preferences or availability. For example: – Replace cashews with walnuts or almonds. – Swap chicken for tofu or shrimp. – Use a different veggie like cucumber or snap peas instead of celery and bell peppers. – Adjust the dressing by adding more vinegar or reducing honey if preferred.
How long does cashew chicken salad last in the fridge?
When stored properly in an airtight container, cashew chicken salad typically lasts 3 to 4 days in the refrigerator. For longer storage, you can freeze it for up to 3 months, though texture may change slightly when thawed.
What is the ideal serving size for this cashew chicken salad?
A standard serving size for this salad is about 1 cup (150–200g) per person. For a crowd, plan for 2–3 cups per person, depending on whether you’re serving it as a main dish or a side. Pair with rice, quinoa, or a fresh salad for a balanced meal.
Can I make the dressing separately and add it later?
Yes, you can prepare the dressing separately and mix it into the salad just before serving. This helps prevent the cashews from becoming too soft or soggy. If storing ahead, combine the dressing with the salad components (except raw veggies) and refrigerate—add fresh veggies just before eating.
