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A vibrant Chicken Cashew Crunch Salad in a white bowl, topped with whole cashews, fresh kale, shredded carrots, and cabbage.
Layla

Chicken Cashew Crunch Salad

This vibrant Chicken Cashew Crunch Salad features perfectly crispy air-fried chicken, a medley of fresh vegetables, crunchy cashews, and a bright honey-lime dressing, making for a satisfying and flavorful meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Air-Fried Chicken
  • 1.5 lbs chicken breast boneless, skinless, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp salt
  • 0.125 tsp black pepper
For the Salad Base
  • 6 cups mixed greens romaine, or butter lettuce, roughly chopped
  • 1 cup red cabbage thinly sliced
  • 1 cup carrots shredded
  • 0.5 cup red bell pepper thinly sliced
  • 0.5 cup English cucumber diced
  • 0.25 cup green onions thinly sliced
  • 0.5 cup roasted cashews roughly chopped
  • 0.25 cup fresh cilantro chopped
For the Honey-Lime Dressing
  • 0.25 cup olive oil extra virgin
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp honey
  • 1 tsp soy sauce or tamari for gluten-free
  • 0.5 tsp ginger grated fresh
  • 0.25 tsp salt
  • Pinch black pepper

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small Whisk
  • Small Bowl
  • Cutting board
  • Sharp knife

Method
 

Prepare the Crispy Air-Fried Chicken
  1. In a medium bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  2. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
  3. Arrange the seasoned chicken in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
  4. Air fry for 10-15 minutes, flipping halfway through, until the chicken is cooked through and lightly golden brown and crispy. Internal temperature should reach 165°F (74°C). Set aside to cool slightly.
Make the Honey-Lime Dressing
  1. In a small bowl, whisk together the extra virgin olive oil, lime juice, honey, soy sauce, grated ginger, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning if needed.
Assemble the Salad
  1. In a large mixing bowl, combine the mixed greens, red cabbage, shredded carrots, red bell pepper, diced cucumber, and green onions.
  2. Add the slightly cooled crispy air-fried chicken to the bowl with the vegetables.
  3. Pour the honey-lime dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
  4. Stir in the chopped cashews and fresh cilantro just before serving for maximum crunch and freshness.
Serve
  1. Divide the Chicken Cashew Crunch Salad among serving plates and enjoy immediately.

Notes

For an extra crunch, you can toast the cashews lightly in a dry pan for a few minutes before adding them to the salad. Feel free to add other vegetables like edamame, mandarin oranges, or snow peas for more variety. Leftover dressing can be stored in an airtight container in the refrigerator for up to 3-4 days. Salad is best enjoyed fresh. If you don't have an air fryer, you can bake the chicken at 400°F (200°C) for 15-20 minutes, or pan-fry until cooked through.