Ingredients
- 2 cups grilled chicken breast, sliced
- 3 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup toasted cashews
- 1/4 cup sliced green onions
- 1/2 cup crispy wonton strips (optional)
- 2 tablespoons sesame seeds
- 1/4 cup sesame soy vinaigrette
Instructions
- Grill or pan-cook chicken breast, let cool, and slice thinly.
- Chop romaine lettuce, red cabbage, and carrots.
- Toast cashews in a dry pan over medium heat for 5–7 minutes until golden.
- Prepare sesame soy vinaigrette or use a store-bought version.
- In a large bowl, combine lettuce, cabbage, carrots, chicken, and green onions.
- Toss with vinaigrette until evenly coated.
- Top with toasted cashews, sesame seeds, and crispy wonton strips if using.
- Serve immediately or store components separately for later use.
Notes
- Swap chicken for tofu, rotisserie chicken, or shrimp for variety.
- Add bell peppers, snap peas, or radishes for more crunch.
- Mandarin slices or apples add a sweet touch.
- Store dressing and cashews separately to keep salad fresh.
- Try different dressings like peanut, lime-ginger, or honey-miso for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Grilling
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
