Ingredients
For the Salad
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2 cups cooked chicken breast, shredded (grilled, roasted, or rotisserie)
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5 cups shredded cabbage (green, purple, or a mix)
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1 cup carrots, julienned or matchstick cut
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¾ cup green onions, sliced (both white and green parts)
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¾ cup roasted cashews, roughly chopped
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1 cup shelled edamame (optional, adds plant-based protein)
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¼ cup chopped fresh cilantro (optional, adds brightness)
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2 cups crispy chow mein noodles or baked wonton strips
For the Creamy Sesame Dressing
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¼ cup tahini or creamy peanut butter
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2 tablespoons low-sodium soy sauce or tamari (gluten-free option)
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1 tablespoon rice vinegar
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1 tablespoon maple syrup or honey
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1 tablespoon toasted sesame oil
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1 clove garlic, minced or grated
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Salt and pepper, to taste
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Optional: 1 tablespoon plain Greek yogurt (adds creaminess)
Preparation Notes
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Use pre-cooked rotisserie chicken for convenience, or grill/poach your own.
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If using raw cashews, toast them in a dry skillet over medium heat for 3–5 minutes until golden.
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Frozen shelled edamame can be thawed in warm water in minutes.
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Dressing can be made in advance and stored in the refrigerator for up to 5 days.
Instructions
1. Prepare the Chicken
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If using raw chicken:
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Season lightly with salt and pepper.
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Grill, roast, or poach until internal temperature reaches 165°F (74°C).
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Let rest for 5 minutes, then shred or slice.
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If using rotisserie chicken:
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Remove skin and bones.
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Shred into bite-sized pieces.
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2. Prep the Vegetables and Cashews
In a large salad bowl, combine:
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Shredded cabbage
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Matchstick carrots
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Sliced green onions
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Thawed edamame (if using)
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Chopped cilantro (optional)
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Roasted cashews
Toss lightly to mix the textures.
3. Make the Dressing
In a small bowl or mason jar, whisk together:
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¼ cup tahini or peanut butter
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2 tablespoons soy sauce or tamari
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1 tablespoon rice vinegar
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1 tablespoon maple syrup or honey
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1 tablespoon sesame oil
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Minced garlic
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Optional: Greek yogurt
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Salt and pepper to taste
Tips:
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If too thick, whisk in 1–2 teaspoons of warm water until pourable.
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Taste and adjust: more vinegar for tang, more maple syrup for sweetness, or more garlic for boldness.
4. Assemble the Salad
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Pour half the dressing over the cabbage mixture.
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Toss until everything is lightly coated.
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Add in the shredded chicken and toss again.
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Add more dressing as needed, mixing until everything is well combined and glossy.
5. Add Crunch and Serve
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Right before serving, top the salad with:
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Crispy chow mein noodles or wonton strips
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Extra chopped cashews for added texture
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Serve immediately to preserve crunch.
Notes
Storage Tips
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Store the salad base (without noodles) in an airtight container in the refrigerator for up to 3 days.
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Keep the dressing and crispy toppings separate until ready to serve to maintain texture.
Make-Ahead Instructions
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Chop vegetables and prepare chicken in advance.
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Make dressing up to 5 days ahead and refrigerate.
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Assemble salad just before serving for best texture.
Dressing Variations
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Add 1 teaspoon Sriracha or chili garlic sauce for heat.
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Use almond butter instead of tahini or peanut butter for a nutty variation.
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Replace yogurt with a splash of lemon juice or more vinegar for a tangier, dairy-free version.
Protein Swaps
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Use shrimp, grilled beef strips, tofu, or tempeh instead of chicken.
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Canned chickpeas work well for a vegetarian version.
Nut-Free Option
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Replace cashews with toasted pumpkin seeds or sunflower seeds.
Extra Veggie Ideas
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Add thinly sliced bell peppers, cucumber, or radishes for more crunch.
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Toss in chopped snap peas or shredded Brussels sprouts for variety.
Tips for Success
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Dry vegetables thoroughly to help the dressing cling better.
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Shred chicken finely so that it mixes evenly throughout the salad.
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For extra crunch, chill all components before tossing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes