Go Back
Chicken Cashew Crunch Salad

Chicken Cashew Crunch Salad

This Chicken Cashew Crunch Salad is a vibrant, satisfying meal that's perfect for a quick lunch, a light dinner, or even a potluck contribution, offering a delightful balance of protein, healthy fats, and fresh vegetables. Its incredible crunch and creamy dressing make it an irresistible and incredibly useful addition to your recipe repertoire.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Chicken Cashew Crunch Salad
  • 2 cups cooked, shredded chicken breast rotisserie chicken works wonderfully!
  • 1 cup roasted, unsalted cashews roughly chopped
  • 1 cup quartered red grapes seedless preferred
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
Creamy Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt for a lighter option
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • salt and freshly ground black pepper to taste

Equipment

  • Stand mixer
  • Medium Bowl
  • Large mixing bowl
  • Airtight container

Method
 

  1. Ensure your chicken breast is cooked and cooled. For the best texture and ease, shred it into bite-sized pieces using two forks or a stand mixer. If you're short on time, a store-bought rotisserie chicken is an excellent shortcut.
    2 cups cooked, shredded chicken breast
  2. Wash and finely dice the celery and red onion. Quarter the red grapes, ensuring they are seedless for a smoother eating experience. Chop your fresh cilantro; the vibrant green flecks add a lovely visual appeal and fresh aroma to the salad.
    1/2 cup finely diced celery, 1/4 cup finely diced red onion, 1 cup quartered red grapes, 1/4 cup chopped fresh cilantro
  3. Roughly chop your roasted, unsalted cashews. You want some larger pieces for a substantial crunch, but also some smaller bits to distribute throughout the salad. Avoid finely grinding them; the aim is for distinct texture.
    1 cup roasted, unsalted cashews
  4. In a medium bowl, whisk together the mayonnaise, Greek yogurt (or an extra spoonful of mayonnaise if you prefer), Dijon mustard, fresh lemon juice, and honey or maple syrup. Season generously with salt and freshly ground black pepper. Taste and adjust the seasonings as needed – you might want a little more lemon for brightness or honey for sweetness.
    1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon honey or maple syrup, salt and freshly ground black pepper
  5. In a large mixing bowl, combine the shredded chicken, chopped cashews, quartered grapes, diced celery, diced red onion, and chopped cilantro.
    2 cups cooked, shredded chicken breast, 1 cup roasted, unsalted cashews, 1 cup quartered red grapes, 1/2 cup finely diced celery, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro
  6. Pour the prepared creamy dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing. Be careful not to overmix, which can break down the chicken too much.
  7. For the best flavor, cover the bowl and refrigerate the Chicken Cashew Crunch Salad for at least 30 minutes. This allows the flavors to meld together beautifully and ensures the salad is refreshingly cool. Serve on lettuce cups, as a sandwich filling, or with crackers.

Notes

Properly storing your Chicken Cashew Crunch Salad will ensure it remains delicious and safe to eat for several days. Refrigeration: Transfer any leftover salad to an airtight container and store it in the refrigerator. It will stay fresh for up to 3-4 days.