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Asian Chicken Salad

Asian Chicken Salad

5 from 2 reviews
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Servings 4
Prep Time 15 mins
Cook Time 10 mins


Asian Chicken Salad

  • ½ cup unsalted whole cashews cut in half or roughly chopped
  • 1 tablespoon sesame seeds
  • 2 chicken breasts grilled and sliced (or use leftover chicken)
  • ½ head cabbage thinly sliced
  • 2 cups shredded carrots
  • 1 cup fresh cilantro leaves
  • ½ cup sliced green onions
  • 4 mandarins peeled and cut into segments

Creamy Dressing:

  • ½ cup olive oil or avocado oil
  • 2 tablespoons cashew or almond butter
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • 1 tablespoon coconut aminos or soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • teaspoon black pepper


  • Preheat oven to 350°F.
  • Place the cashews and sesame seeds on a small baking sheet and bake for 5-7 minutes.
  • Meanwhile, toss the cabbage, carrots, cilantro leaves and green onions in a large bowl. Top with grilled chicken and mandarins.
  • Add all of the dressing ingredients in a food processor and blend until well combined; drizzle on top of the salad.
  • Garnish with cashews and sesame seeds and serve.
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