Description

A vibrant and satisfying salad featuring tender shredded chicken, crunchy cabbage, carrots, and roasted cashews, all tossed in a creamy sesame dressing. This salad is a perfect balance of taste, nutrition, and texture, making it an ideal main course or a flavorful side dish.

Ingredients

Scale

2 cups cooked chicken breast, shredded
5 cups shredded cabbage
1 cup carrots, julienned
3/4 cup green onions, sliced
3/4 cup roasted cashews, roughly chopped
1 cup shelled edamame (optional)
1/4 cup chopped fresh cilantro (optional)
2 cups crispy chow mein noodles or baked wonton strips
For the Creamy Sesame Dressing:
1/4 cup tahini or creamy peanut butter
2 tablespoons low-sodium soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup or honey
1 tablespoon toasted sesame oil
1 clove garlic, minced
Salt and pepper, to taste
1 tablespoon plain Greek yogurt (optional)

Instructions

Prepare the chicken by shredding or slicing it into bite-sized pieces.
In a large bowl, combine shredded cabbage, julienned carrots, sliced green onions, edamame (if using), cilantro (if using), and chopped roasted cashews.
In a separate small bowl, whisk together tahini (or peanut butter), soy sauce (or tamari), rice vinegar, maple syrup (or honey), toasted sesame oil, minced garlic, salt, and pepper. Add Greek yogurt if desired for extra creaminess.
Pour half of the dressing over the salad ingredients and toss to coat.
Add the shredded chicken to the salad and toss again. Add more dressing as needed until everything is well combined.
Just before serving, top the salad with crispy chow mein noodles or wonton strips and extra chopped cashews.
Serve immediately to maintain the crunch.

Notes

For convenience, use rotisserie chicken or pre-cooked chicken breast.
Toast raw cashews in a dry skillet over medium heat for 3-5 minutes until golden.
Thaw frozen edamame in warm water for a few minutes.
The dressing can be made up to 5 days in advance and stored in the refrigerator.
If the dressing is too thick, whisk in 1-2 teaspoons of warm water until pourable.
Adjust dressing ingredients to taste: more vinegar for tang, more maple syrup for sweetness, or more garlic for boldness.
Store the salad base (without noodles) in an airtight container in the refrigerator for up to 3 days. Keep dressing and crispy toppings separate.
For a variation, add Sriracha or chili garlic sauce to the dressing for heat.
Nut-free option: Replace cashews with toasted pumpkin seeds or sunflower seeds.
Add extra vegetables like bell peppers, cucumber, or radishes for more crunch.
Dry salad vegetables thoroughly for better dressing adherence.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Assembly
Cuisine: American

Nutrition

Serving Size: 1 serving

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