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–+ servings

Cashew Crunch Salad with Sesame Ginger Dressing

Overhead view of a vibrant crunchy chicken salad with purple cabbage, vegetables, sesame ginger chicken, and cashews
Cashew Crunch Salad with Sesame Ginger Dressing is a colorful, crunchy chicken salad loaded with fresh veggies, cashews, and bold flavors. Perfect for easy lunches or dinner!
Heather
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Serving Size 8 servings

Ingredients

For the Sesame Ginger Chicken

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • ½ head green cabbage thinly sliced
  • ½ head purple cabbage thinly sliced
  • 2 cups carrot matchsticks
  • ½ cup fresh cilantro chopped
  • 4-6 green onions chopped
  • 1 cup sugar snap peas thinly sliced
  • 1 red bell pepper diced
  • 2 cups roasted salted cashews roughly chopped
  • 1 cup chow mein noodles

For the Sesame Ginger Dressing

  • ¼ cup fresh lime juice about 3–4 limes
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons honey
  • ½ teaspoon garlic powder
  • 1-2 teaspoons fresh grated ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • A few dashes cayenne pepper optional

Instructions

Prepare the Chicken

  • Preheat air fryer to 375°F or oven to 400°F.
  • Coat chicken thighs with olive oil, sesame oil, and seasonings.
  • Cook chicken until golden and cooked through.
  • Air fryer: 15–18 minutes
  • Oven: 25–30 minutes
  • Allow chicken to rest for 5–10 minutes before slicing.

Make the Dressing

  • Add lime juice, olive oil, soy sauce, sesame oil, rice wine vinegar, honey, garlic powder, ginger, cayenne (if using), salt, and pepper to a bowl.
  • Whisk until fully combined.
  • Taste and adjust seasoning if desired.

Prepare the Salad

  • Thinly slice green cabbage, purple cabbage, sugar snap peas, and green onions.
  • Add cabbage, carrots, cilantro, bell pepper, and sugar snap peas to a large bowl.
  • Toss vegetables together.

Assemble the Salad

  • Slice or chop cooked chicken into bite-sized pieces.
  • Add chicken, cashews, and chow mein noodles to the vegetables.
  • Drizzle with sesame ginger dressing.
  • Toss gently until everything is coated.
  • Serve immediately.

Notes

Tips for the Best Cashew Crunch Salad

  • Prep ahead to make this recipe even easier: Chop the vegetables, cook the chicken, and prepare the dressing ahead of time. Store everything separately and assemble when ready to eat.
  • Keep the crunch: Add the cashews and chow mein noodles right before serving. This keeps them crisp and gives every bite that amazing texture this salad is known for.
  • Slice your vegetables thin: Thinly sliced cabbage, peppers, and sugar snap peas make the salad easier to eat and help every bite get coated with the sesame ginger dressing.
  • Let the chicken rest before slicing: Allow the cooked chicken thighs to rest for a few minutes before cutting. This helps keep the chicken juicy and flavorful.
  • Make it a shortcut meal: Rotisserie chicken can be used in place of cooked chicken thighs when you need dinner on the table quickly.
  • Adjust the dressing to your taste: Prefer sweeter? Add a little more honey. Want more heat? Add extra cayenne pepper or a drizzle of sriracha.
  • This recipe makes a lot: This crunchy chicken salad is perfect for meal prep, lunches, potlucks, or feeding a family. Easily cut the recipe in half if you are making it for fewer people.