Ingredients
- Shredded Cooked Chicken Breast: 3 cups
- Shredded Green Cabbage (or coleslaw mix): 4 cups
- Shredded Carrots: 1 cup
- Roasted Salted Cashews: 1/2 cup
- Rice Vinegar: 1/4 cup
- Soy Sauce (low sodium): 2 tablespoons
- Toasted Sesame Oil: 1 tablespoon
Instructions
- Step 1: Shred or dice the cooked chicken breast and place it into a very large mixing bowl. Add the shredded green cabbage and carrots to the bowl.
- Step 2: Prepare the dressing by whisking together the rice vinegar, soy sauce, and toasted sesame oil in a separate small bowl until emulsified.
- Step 3: Pour approximately three-quarters of the prepared dressing over the chicken and vegetable mixture. Toss gently using tongs or two large spoons to ensure all the components are lightly coated.
- Step 4: Coarsely chop the roasted cashews and add them to the salad. If using, thinly slice 2-3 green onions and incorporate them now for extra flavor.
- Step 5: Add the remaining dressing if needed for moisture, and toss the salad one final time immediately before serving to ensure the cashews retain maximum crunch. Serve chilled or at room temperature.
Notes
- If prepping ahead, keep the cashews and dressing separate, mixing them in just before serving to guarantee that signature crunch for up to 3 days in the fridge.
- This salad is designed to be served chilled or at room temperature, so avoid microwaving; if ingredients are stored separately, simply re-toss the refrigerated components for optimum flavor.
- Try using this bright, crisp salad as a filling for butter lettuce wraps or soft taco shells for an easy, light lunchtime meal upgrade.
- Since soy sauce brands vary widely in salt content, taste the dressing mixture before adding the final quarter amount, adjusting the soy sauce only if the dressing seems under-seasoned.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American