Chicken Cashew Crunch Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
2 chicken breasts, grilled and sliced
02 -
1 large head romaine lettuce, chopped
03 -
1 bell pepper, diced
04 -
1 carrot, julienned
05 -
1 cup green onions, sliced
→ Crunch and Garnish
06 -
1 cup unsalted cashews, roasted
07 -
0.5 cup crispy chow mein noodles
08 -
0.25 cup fresh cilantro, chopped (optional)
→ Dressing
09 -
2 tablespoons soy sauce
10 -
1 tablespoon honey
11 -
1 tablespoon sesame oil
12 -
1 tablespoon rice vinegar
13 -
1 clove garlic, minced
14 -
1 teaspoon ginger, freshly grated
15 -
Salt and black pepper, to taste
# Instructions:
01 -
Cook the chicken breasts over medium-high heat until fully cooked, then allow to rest before slicing into thin strips.
02 -
In a large mixing bowl, combine chopped romaine lettuce, diced bell pepper, julienned carrot, and sliced green onions.
03 -
Add roasted unsalted cashews to the vegetable mixture, gently tossing to distribute evenly.
04 -
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Season to taste with salt and black pepper.
05 -
Drizzle the dressing over the salad ingredients and toss thoroughly to ensure all components are coated.
06 -
Fold the sliced grilled chicken into the salad mixture for even distribution.
07 -
Just before serving, top the salad with crispy chow mein noodles for added texture.
08 -
Finish with a sprinkle of chopped cilantro if desired, then serve immediately to enjoy optimal freshness.
# Notes:
01 -
For even cooking, let the grilled chicken rest before slicing to retain its juices.
02 -
Toss salad with dressing immediately before serving to preserve the crunch of chow mein noodles and cashews.