Description
This Chicken Cashew Crunch Salad is a delightful and nutritious meal bursting with flavor and satisfying textures. Tender chicken, crunchy cashews, and a variety of fresh veggies come together in a light yet filling dish.
Ingredients
– 2 boneless, skinless chicken breasts
– 1 cup raw cashews
– 1 head romaine lettuce, chopped
– 1 cup shredded carrots
– 1 red bell pepper, sliced
– 1/2 cup sliced cucumber
– 2 tablespoons olive oil
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Place chicken on a baking sheet and season with salt and pepper. Bake for 18-20 minutes until cooked through.
2. – In a skillet over medium heat, toast the cashews until fragrant and lightly browned, about 5 minutes. Set aside.
3. – In a large bowl, combine the chopped romaine, carrots, bell pepper, and cucumber.
4. – In a small bowl, whisk together the olive oil, rice vinegar, honey, and Dijon mustard. Season with salt and pepper.
5. – Slice the cooked chicken and add it to the salad. Drizzle the dressing over the top and toss to coat.
6. – Sprinkle the toasted cashews over the salad and serve immediately.
Notes
For extra crunch, you can add chopped celery or water chestnuts to the salad. Leftover salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: American