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Chicken Cashew Crunch Salad With Sesame-Teriyaki Dressing
hinamunawar

Chicken Cashew Crunch Salad With Sesame-Teriyaki Dressing

A vibrant, crunchy salad topped with juicy sesame-teriyaki glazed chicken, crisp vegetables, and roasted cashews, perfect for a quick and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Salad
Calories: 420
Ingredients Method

Ingredients
  

For The Chicken Marinade
  • 2 large boneless skinless chicken breasts about 400–450 g
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger finely grated
  • 1 tablespoon lemon juice
For The Sesame-Teriyaki Dressing
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 3 tablespoons water
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 1 teaspoon sesame seeds
For The Salad
  • 4 cups mixed greens romaine, spinach, or lettuce blend
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 2 tablespoons green onions finely chopped
  • ½ cup roasted cashews
  • 1 tablespoon sesame seeds

Method
 

  1. In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and lemon juice. Add the chicken breasts and coat well. Cover and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
  2. Heat a pan over medium heat. Remove chicken from marinade and cook for 5–6 minutes per side until fully cooked and slightly caramelized. Let the chicken rest for 5 minutes, then slice into thin strips.
  3. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer over medium heat.
  4. In a separate bowl, mix cornstarch with water until smooth, then stir it into the saucepan. Cook for 1–2 minutes until the dressing thickens into a glossy, pourable sauce. Remove from heat and stir in sesame seeds.
  5. In a large serving bowl, add mixed greens, shredded carrots, sliced bell pepper, and green onions. Toss lightly to combine.
  6. Arrange the sliced chicken over the salad.
  7. Sprinkle roasted cashews and extra sesame seeds on top.
  8. Drizzle the warm sesame-teriyaki dressing over the salad just before serving.