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Chicken and Cashew ‘Crunch’ Salad
- Category: Comfort |
Crispy, crunchy, and full of flavour, this Chicken and Cashew ‘Crunch’ Salad is a satisfying meal that’s perfect for a light lunch or easy dinner.
SERVES
4
COOKING TIME
12 mins
DIFFICULTY
simple
Can I make this chicken salad ahead for meal prep?
Yes, this salad is ideal for meal prep. Keep the chicken and dressing separate from the crunchy elements, like cashews and crispy vegetables, until you’re ready to eat so everything stays fresh.
How long will this chicken salad keep in the fridge?
Cooked chicken can be safely stored in the fridge for up to 3 days. If prepping the salad in advance, store the dressing and crunchy toppings separately to prevent them from going soggy.
Can I swap the chicken for another protein?
Absolutely. Turkey, prawns, or even tofu work well in this chicken salad, making it versatile for different tastes and dietary needs.
What dressing goes best with this chicken salad?
A light sesame or soy-based dressing complements the cashews perfectly, but you can also use a yoghurt or olive oil dressing for a milder flavour.
Is this chicken salad healthy?
Yes – it’s high in protein, contains healthy fats from the cashews, and is packed with fresh vegetables. It’s a great option for a balanced, filling meal. For more meal prep recipes like this, visit:
Method
Step 1
Drizzle the chicken pieces with olive oil and some seasoning, transfer to the air fryer and cook for 10–12 minutes or until golden and cooked through.
Step 2
Meanwhile, combine all the dressing ingredients in a small bowl. Add the vegetables, nuts and seeds to a large bowl, then pour in the dressing and mix well to combine.
Step 3
Once the chicken is cooked, add to the salad, if eating immediately, or allow to cool and add to the salad once at room temperature. Keep in the fridge until required.
Ingredients
2 chicken breasts, cut into bite-size chunks
1 tbsp olive oil
1/4 red cabbage, finely sliced
1/4 white cabbage, finely sliced
4 carrots, finely sliced
100g edamame beans
4 spring onions, finely sliced
100g roasted cashew nuts
50g pumpkin seeds, toasted
Dressing:
50ml extra virgin olive oil
juice of 1 lemon
1 tsp Dijon mustard
50ml low-fat Greek yoghurt
1 tsp honey
1 tbsp Parmesan, grated
