Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup roasted cashews
- 2 cups mixed greens or lettuce
- 1 cup sliced cucumbers
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 1/4 cup shredded carrots
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Chicken: If you haven’t cooked the chicken yet, cook or use pre-cooked chicken, then chop or shred into bite-sized pieces.
- Make the Dressing: Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined. Adjust to taste.
- Assemble the Salad: In a large bowl, layer mixed greens, cucumbers, cherry tomatoes, red onion, and shredded carrots. Top with cooked chicken and sprinkle roasted cashews.
- Finish and Serve: Drizzle dressing over the salad, toss gently to coat all ingredients evenly, and serve immediately for maximum crunch and freshness.
Notes
- Store leftovers without dressing in airtight containers in the refrigerator for up to 1 day. Keep the dressing separate to maintain freshness and crunch.
- Customize by adding bell peppers, avocado slices, or dried cranberries for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook/Assemblage
- Cuisine: Healthy, American
- Diet: Gluten-Free, High-Protein, Nutty
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg