Name: Chicken Cashew Salad
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 3/4 cup cashews; 3 cups shredded cooked chicken; 3 cups shredded cabbage; 1 cup julienned carrots; 3 green onions, sliced; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon honey; 1/2 teaspoon grated ginger; Sesame seeds, for garnish

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This is my go-to chicken cashew salad recipe, and it never lets me down.

A great chicken salad needs real texture contrast, and this version delivers with shredded chicken, crunchy cabbage and carrots, and a generous handful of toasted cashews, all tossed in a bright, slightly sweet dressing. This has become my regular lunch when I want something that genuinely feels substantial, not just a sad desk salad.

I make a big batch of this most weeks, it holds up beautifully in the fridge and the cashews stay crunchy even after a couple days.

Why You’ll Love This Recipe

A few reasons this salad earns its regular spot in the lunch rotation.

Real texture contrast: crunchy vegetables and toasted cashews throughout.
Bright, balanced dressing: not too sweet, not too tangy.
Great for meal prep: holds up well for days.
Genuinely filling: real protein and substance.

Why This Works

Toasting the cashews in a dry skillet before adding them to the salad is what deepens their flavor and gives them a genuinely more pronounced crunch than raw cashews straight from the bag. That few minutes of toasting brings out their natural oils and roasted flavor, making a real difference against the other components.

Step-by-Step

Toast the cashews in a dry skillet over medium heat, stirring frequently, for 3 to 4 minutes, until fragrant and lightly golden. Let them cool while you prepare the rest of the salad.

Cashews toasting golden in a dry skillet — Toast the cashews until fragrant and lightly golden for the best flavor.

Combine the shredded chicken, shredded cabbage, julienned carrots, and sliced green onions in a large bowl.

Whisk together rice vinegar, soy sauce, sesame oil, honey, and a bit of grated ginger for the dressing.

Bright dressing whisked in a small bowl — Whisk together the dressing while the salad ingredients come together.

Pour the dressing over the salad and toss thoroughly to coat. Top with the toasted cashews and a sprinkle of sesame seeds right before serving.

Chicken cashew salad topped with toasted cashews and sesame seeds — Crunchy, bright, and topped fresh right before serving.

Tips

Toast the cashews, this genuinely deepens their flavor and crunch.
Use rotisserie chicken to save time.
Add the cashews right before serving to keep them crunchy.
Let the salad sit for a few minutes after dressing for the flavors to meld.
Slice the vegetables thin for the best texture throughout.

Variations

Add mandarin orange segments for sweetness.
Use peanuts instead of cashews.
Add shredded red cabbage for color.
Swap chicken for shrimp.

What to Serve With

A simple miso soup.
Steamed edamame.
Crispy wonton strips.
Iced green tea.

Storage

Refrigerator: store components separately, or the dressed salad without cashews, for up to 4 days.

Freezer: not recommended, the fresh vegetables don’t hold up frozen.

Reheating: this salad is meant to be served cold, no reheating necessary.

Make Ahead

This salad holds up well for meal prep, just keep the cashews separate until you’re ready to eat so they stay crunchy.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, it’s a great time-saving shortcut, just shred and add it in.

How long does this salad keep?

Up to 4 days in the fridge, though keeping the cashews separate helps them stay crunchy longer.

Can I make the dressing ahead of time?

Yes, it keeps well in the fridge for up to a week, just whisk again before using.

Final Thoughts

This salad proves a genuinely satisfying lunch doesn’t need to feel like a compromise. Give it a try next time you want something with real texture and substance.