Chicken Cashew Crunch Salad You’ll Crave

by Isabella Reed Published: June 19, 2025

If there’s one salad that never fails to disappear at my house, it’s this Chicken Cashew Crunch Salad. I first threw it together years ago when I needed something fast, fresh, and satisfying for a last-minute potluck – and wow, did it steal the show! The combination of juicy grilled chicken, toasty cashews, and those irresistible crispy noodles creates textures that’ll make you forget you’re eating “just a salad.”

What I love most (besides the crunch, obviously) is how adaptable this recipe is. I’ve served it as a light lunch, packed it for picnics, even turned it into a main dish for busy weeknights. My kids go wild for the sweet-savory dressing, and I feel good knowing they’re getting plenty of veggies without the usual dinner-table negotiations. After dozens of variations, this version – with its perfect balance of flavors and textures – has become my absolute go-to.

Why You’ll Love This Chicken Cashew Crunch Salad

This isn’t just another salad – it’s the one you’ll crave all week! Here’s why:

Quick magic: From chopping to tossing, you’re done in under 25 minutes (perfect when hunger strikes NOW)
Flavor fireworks: Sweet honey + savory soy sauce + nutty sesame oil = dressing you’ll want to drink
Crunch overload: Every bite pops with crispy noodles, roasted cashews, and fresh veggies
Meal chameleon: Works as a light lunch, hearty dinner, or potluck showstopper
Crowd-pleaser: Even salad skeptics beg for seconds (my brother-in-law ate three bowls last Thanksgiving!)

Seriously – this salad checks ALL the boxes. The textures alone will have you hooked!

Ingredients for Chicken Cashew Crunch Salad

Here’s everything you’ll need to make this flavor-packed salad – trust me, the combo might seem simple, but it’s absolute magic when put together!

For the Salad:
2 chicken breasts, grilled and sliced into thin strips (I like mine with nice char marks!)
1 large head of romaine lettuce, chopped (about 6 cups – go for crisp, fresh leaves)
1 bell pepper (any color), diced small (I’m partial to red for extra sweetness)
1 carrot, julienned (that’s fancy talk for cut into thin matchsticks – a mandoline makes quick work of this)
1 cup green onions, sliced thin (both white and green parts for that mild oniony bite)
1 cup unsalted cashews, roasted (toast them yourself for maximum flavor – I’ll show you how later)
½ cup crispy chow mein noodles (these are our crunch superstars – add them last!)
¼ cup fresh cilantro, chopped (optional but SO good if you’re not one of those cilantro-haters)

For the Dressing:
3 tablespoons soy sauce (I use low-sodium to control the salt)
2 tablespoons honey (local if you’ve got it – the flavor is amazing)
1 tablespoon sesame oil (this is the secret flavor bomb – don’t skip it!)
1 tablespoon rice vinegar (that subtle tang makes all the difference)
1 teaspoon minced garlic (fresh is best, but jarred works in a pinch)
1 teaspoon grated ginger (I keep peeled ginger in my freezer for occasions like this)
Salt and pepper to taste (go easy at first – you can always add more)

Pro tip: Gather all your ingredients before you start chopping – this salad comes together lightning fast once you begin!

How to Make Chicken Cashew Crunch Salad

Alright, let’s make some salad magic happen! Follow these simple steps, and you’ll have the crispiest, most flavorful Chicken Cashew Crunch Salad ready before you know it. Don’t let the number of steps fool you – this comes together faster than you can say “seconds please!”

Grill the chicken:
- Season chicken breasts with salt and pepper (or your favorite spice blend)
- Grill over medium-high heat for 5-7 minutes per side until fully cooked (internal temp should reach 165°F)
- Let rest for 5 minutes before slicing into thin strips (this keeps them juicy!)
Chop the romaine:
- Rinse and dry the lettuce thoroughly (wet lettuce = soggy salad)
- Chop into bite-sized pieces – not too small though, we want some nice crunch!
- Add to your largest mixing bowl (trust me, you’ll need the space for tossing)
Prep the veggies:
- Dice the bell pepper (I like ½-inch pieces)
- Julienne the carrot (those matchsticks should be about 2 inches long)
- Thinly slice the green onions on the diagonal (pretty and practical!)
- Toss them all in with the lettuce
Toast the cashews (if not already roasted):
- Heat a dry skillet over medium heat
- Add cashews and toast for 3-5 minutes, shaking frequently, until golden and fragrant
- Let cool slightly before adding to salad (hot nuts can wilt the lettuce)
Make the dressing:
- See details below – this deserves its own spotlight!
Combine everything (except the noodles!):
- Add cooled chicken and cashews to the bowl
- Drizzle with about half the dressing
- Toss gently to coat (I use salad tongs and a folding motion)
The grand finale – add the noodles:
- Right before serving, sprinkle those glorious crispy noodles on top
- Give one final gentle toss (we want them distributed, not crushed)
Serve and devour:
- Transfer to a pretty serving bowl or plates
- Pass extra dressing on the side for drizzle lovers
- Optional: Garnish with extra cilantro and green onions for a pop of color

Preparing the Dressing

This dressing is so good, you might want to double it for dipping! Here’s how to make it perfect every time:

In a small bowl, whisk together soy sauce and honey until the honey dissolves completely (no one wants honey globs!)
Add sesame oil, rice vinegar, minced garlic, and grated ginger – whisk until smooth and emulsified
Now the important part: TASTE IT! Dip a lettuce leaf in and see what you think
Adjust seasoning with a pinch of salt or pepper if needed (I usually add a tiny bit more rice vinegar for brightness)
Pro tip: Let it sit for 10 minutes if you can – the flavors meld beautifully

See? I told you this was easy! Now go enjoy that amazing crunch – you’ve earned it.

Tips for the Best Chicken Cashew Crunch Salad

After making this salad more times than I can count, here are my foolproof secrets for maximum deliciousness:

Roast those cashews! Even if they’re already roasted, a quick toast in a dry skillet brings out incredible nutty depth.
Noodles last = crunch forever. Store them separately and sprinkle on just before serving to maintain that addictive crispiness.
Dressing on the side keeps leftovers fresh – store it in a small jar for up to 5 days.
Pat the chicken dry after slicing – excess juices make the salad soggy fast.

Bonus: Double the dressing recipe – you’ll want it for tomorrow’s salad (or fingers… no judgment here).

Ingredient Substitutions & Variations

One of my favorite things about this salad is how easily you can mix it up based on what’s in your fridge or dietary needs. Here are all the swaps I’ve tested (and loved!) over the years:

No cashews? No problem! Try almonds, peanuts, or sunflower seeds for that crunch. Walgets work too, though they’re a bit softer.
Lettuce alternatives: Swap romaine for Napa cabbage (extra crunch!), baby spinach, or even shredded Brussels sprouts if you’re feeling adventurous.
Protein swaps: Leftover rotisserie chicken works great in a pinch. For vegetarians, crispy tofu or chickpeas make fantastic substitutes – just toss them in the dressing first for maximum flavor.
Vegan version: Use maple syrup instead of honey, and skip the chicken (or use marinated tempeh). Check that your noodles are egg-free if needed.
Extra veggies: I often throw in sliced cucumbers, snap peas, or shredded purple cabbage when I want more color and texture.
Dressing tweaks: Add a squeeze of lime for brightness, a dash of sriracha for heat, or a teaspoon of peanut butter for creaminess.

The beauty of this recipe? It’s practically impossible to mess up. Whatever substitutions you make, that perfect sweet-savory-crunchy balance will still shine through!

Serving & Storing Chicken Cashew Crunch Salad

Listen up – timing is EVERYTHING with this salad! The magic happens when you serve it fresh, with all those crispy elements still at their peak. Here’s how to handle it like a pro:

Serve immediately: Those noodles lose their crunch fast once dressed, so assemble right before eating. I always set the table before tossing everything together.
Family-style vs. plated: For parties, I pile everything in a big bowl (noodles on top) and let guests serve themselves. For regular dinners, I plate individual servings with dressing drizzled artfully over each.
Temperature matters: Room temp chicken works best – fridge-cold chicken makes the lettuce wilt. If prepping ahead, let chicken sit out 15 minutes before assembling.

Now, about leftovers (if you’re lucky enough to have any!):

Undressed salad stores beautifully in an airtight container for up to 2 days. Keep noodles and dressing separate – just toss them in when ready to eat.
Pro tip: Layer ingredients with lettuce on top to prevent sogginess. When ready to eat, give it all a quick fluff with your hands to redistribute.
The dressing keeps in a jar in the fridge for 5 days – just shake well before using as the oil will separate.

Fair warning: The noodles won’t be quite as crisp next day, but trust me – the flavors will still be incredible!

Chicken Cashew Crunch Salad FAQs

I get asked about this salad ALL the time, so let me answer the most common questions I hear – including some things I learned the hard way!

Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftovers work in a pinch (I’ve done this many times when I’m extra lazy). That said, freshly grilled chicken has better texture and absorbs the dressing beautifully – so if you have 10 extra minutes, it’s worth firing up the grill.

How can I make it spicier?
Oh, I love this question! My favorite trick is stirring ½-1 teaspoon of sriracha or chili garlic sauce right into the dressing. You could also sprinkle some crushed red pepper flakes over the finished salad for a fun kick. (My husband adds both – he’s a heat-seeking missile!)

Can I meal prep this salad?
Yes! I meal prep this every Sunday. Here’s how: Store chopped veggies and chicken separately from dressing and noodles. Assemble portions as needed – the noodles stay crispy, and nothing gets soggy. Pro tip: Put dressing at the bottom of your container, then layer ingredients with lettuce on top to prevent wilting.

Are there nut-free options?
Definitely! Sunflower seeds or pepitas make fantastic crunchy substitutes. If you’re avoiding all nuts/seeds, try those crispy fried onions you put on green bean casserole – they add amazing texture (though it changes the flavor profile a bit).

Is this salad gluten-free?
Almost! Swap regular soy sauce for tamari (make sure it’s the gluten-free kind), and check that your crispy noodles are GF (many aren’t). You could also use gluten-free pretzels or rice crackers crushed up for that essential crunch factor.

Still have questions? Drop them in the comments – I check them daily and love helping troubleshoot!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! Exact values will vary depending on your specific ingredients and portion sizes (I’m definitely guilty of going heavy on those cashews sometimes). Here’s the nutritional breakdown per serving based on my most recent batch:

Calories: 350 kcal
Fat: 18g (3g saturated, 12g unsaturated)
Protein: 22g (that chicken really packs a punch!)
Carbohydrates: 28g
Fiber: 4g (all those fresh veggies adding goodness)
Sugar: 12g (mostly from the honey and veggies)
Sodium: 600mg (use low-sodium soy sauce if watching salt)

A few quick notes: These values assume you’re using all the dressing (no judgment if you lick the bowl!). If you’re tracking macros closely, you might want to measure your cashews and noodles – I tend to be generous with those crunchy bits. And hey, with all those fresh vegetables and lean protein, I consider this one of those rare treats that’s actually good for you!

Alright, my fellow crunch enthusiasts – that’s everything you need to make the most addictive Chicken Cashew Crunch Salad this side of… well, anywhere! But don’t just take my word for it – I want to hear about YOUR kitchen adventures. Did you add an unexpected twist? Maybe some sriracha for heat or avocado for creaminess? Drop a comment below and let me know how it turned out (or better yet, share a photo of your masterpiece!).

And hey, if this salad brings you as much joy as it’s brought my family, do me a solid – give it a star rating! Those little stars help other hungry folks find this recipe. Now go forth and crunch – I’ll be here waiting to hear your salad stories and answer any questions. Happy chopping!

Chicken Cashew Crunch Salad You’ll Crave