Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

This Grilled Sesame Chicken Salad with Cashew Crunch is bursting with bold Asian-inspired flavor, fresh veggies, and a maple-ginger dressing. A healthy, protein-packed meal that’s perfect for lunch, dinner, or meal prep!

Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

When the summer heat sets in, we find ourselves craving lighter meals that are still big on flavor—and this Grilled Sesame Chicken Salad with Cashew Crunch checks all the boxes. It’s crisp, colorful, and full of bold Asian-inspired ingredients that I never get tired of. Salads like this are one are a go-to during warmer evenings, and any oven cooking must be kept at a minimum.  A nice crisp salad is so satisfying with your plate piled high with crunchy cabbage, juicy grilled chicken, and a zingy sesame-ginger dressing.

This recipe is one I first discovered on Ambitious Kitchen and the Asian aspect drew me in.  This recipe did not disappoint!   Juicy, tender chicken flavored with a wonderful Asian marinade served over a crunchy fresh salad.  And the dressing?  Wow! this makes the dish, so don't skip it. 

What I love most is the versatility of this recipe: the sesame-maple dressing is just as delicious drizzled over grilled veggies or rice bowls, and the chicken can easily be served on its own alongside stir-fried greens or a chilled noodle salad. It also holds up beautifully for meal prep, making weekday lunches something to look forward to.

Whether you serve it up as a main course dinner salad or deconstruct it for other meals, this is one of those recipes that delivers every time—fresh, flavorful, and so satisfying.

Enjoy!

Ingredients & Shopping List

This vibrant salad is packed with fresh produce, pantry staples, and flavorful condiments that come together for the ultimate summer meal. Here’s what you’ll need to bring it to life—plus a handy shopping list organized by category!

🧺 Shopping List by Category

Produce:

• Green cabbage
• Red cabbage
• Carrots
• Red bell pepper
• Green onions
• Fresh cilantro
• Garlic
• Fresh ginger

Protein:

• Boneless, skinless chicken breasts

Pantry & Condiments:

• Low-sodium soy sauce - you may use coconut aminos if you prefer
• Tahini
• Toasted sesame oil
• Olive oil
• Rice vinegar
• Brown sugar or coconut sugar
• Maple syrup - or honey is you prefer
• Red pepper flakes (optional)
• Sesame seeds

Nuts:

• Roasted whole cashews

Substitutions and Variations

Substitutions

Want to tailor this recipe to what you have on hand? Here are a few easy swaps that still deliver big flavor:

• Soy Sauce: Use coconut aminos or tamari for a gluten-free option.

• Brown Sugar: Swap in coconut sugar or honey if you prefer natural sweeteners.

• Tahini: Almond butter or peanut butter will give a slightly different flavor but still work well in the marinade.

• Maple Syrup: Agave or honey can stand in if you’re out of maple.

• Cabbage: Use one or the other—or even a pre-shredded slaw mix in a pinch.

• Cashews: Swap with roasted peanuts or sliced almonds for a similar crunch.

Variations

This salad is as flexible as it is delicious. Try one of these creative twists:

• Make it Vegetarian: Skip the chicken and top the salad with grilled tofu or edamame for plant-based protein.

• Noodle Bowl Style: Toss the salad with rice noodles or soba for a heartier, noodle bowl version.

• Wrap It Up: Use the salad and chicken as a filling for lettuce wraps or spring rolls.

• Different Protein: This marinade also works beautifully with shrimp, salmon, or even grilled steak.

Kitchen Tips and Notes

• Marinate Smart: A 30–45 minute marinade, out on the counter, gives the chicken tons of flavor without needing hours. If you’re short on time, even 20 minutes will still make a difference.

• Grill Indoors or Out: Don’t have a grill? A stovetop grill pan or even a cast iron skillet works great.

• Slice Against the Grain: For tender chicken, slice it thinly against the grain after resting.

• Meal Prep Friendly: Store components separately and assemble just before eating for the freshest texture. The dressing will keep in the fridge for up to 5 days.

• Double the Dressing: It’s so good, you’ll want extra! Use it on other salads, grain bowls, or grilled veggies throughout the week.

Meal Prep Made Simple: Your Quick-Glance Cheat Sheet

Bold & Spicy Harissa Couscous Salad with Chicken - A Mediterranean Feast!

A Hearty, Spiced-Up Couscous Salad with Chicken That Brings Bold Mediterranean Flavors to the Table!

Bold & Spicy Harissa Couscous Salad with Chicken 

If you’re looking for a bold, flavor-packed dish that’s perfect for the Mediterranean diet, this Harissa-Spiced Couscous Salad with Chicken is a must-try! With juicy seasoned chicken, fluffy Israeli couscous, and a spicy harissa vinaigrette, this dish brings the perfect balance of spice, zest, and freshness. Sweet golden raisins, crunchy pistachios, and creamy feta add layers of texture and flavor, making every bite exciting. The mix of warm spices and vibrant herbs makes this salad both nourishing and satisfying, all while keeping it light and wholesome.

Ready in just 45 minutes, this is an easy go-to meal for busy weeknights, meal prepping, or even a stunning dish for entertaining. Serve it warm for a comforting dinner or chilled as a refreshing make-ahead salad. Plus, if you’re serving a crowd with different spice preferences, it’s easy to adjust! For a kid-friendly version, use mild harissa or leave it out completely—the dish will still be packed with Mediterranean flavors. Whether you're planning a casual family dinner, a weekend gathering, or a flavorful meal prep option, this spicy, vibrant couscous salad is guaranteed to impress!

Enjoy!

What Ingredients do I need?

Protein:

• Chicken cutlets (thin-cut breasts)

Grains & Pantry Staples:

• Israeli (pearl) couscous
• Golden raisins
• Reduced-sodium chicken broth
• Harissa sauce
• Olive oil
• Red wine vinegar
• Honey
• Cumin
• Coriander
• Black pepper
• Kosher salt

Fresh Produce:

• Green onions
• Cherry tomatoes (multicolor preferred)
• Fresh parsley
• Fresh mint
• Lemon

Dairy:

• Feta cheese

Nuts & Seeds:

• Roasted unsalted pistachios

Optional Seasoning for Chicken:

• Caribbean citrus chile rub (or preferred seasoning blend)

Substitutions and Variations

• Harissa Sauce → Mild Harissa or Smoked Paprika

• Chicken Cutlets → Chicken Thighs, Pork Chops, Chicken Breasts

• Golden Raisins → Dried Apricots or Chopped Dates

• Pistachios → Slivered Almonds or Pine Nuts

• Feta Cheese → Goat Cheese or Ricotta Salata

Kitchen Tips and Notes

• Chicken Cutlets – Using thin-cut chicken breasts (cutlets) ensures they cook quickly and evenly. If you don’t have cutlets, you can slice regular chicken breasts horizontally or pound them thin with a meat mallet.

• Toasting the Couscous – Don’t skip toasting the couscous in the pan before adding the broth. This step helps develop a nutty, deeper flavor and ensures the couscous absorbs the liquids more evenly.

• Harissa Sauce Heat Level – If you're making this dish for kids or those who aren’t fans of spice, use mild harissa or skip it entirely for a milder flavor profile.

• Leftovers – This couscous salad keeps well in the fridge for a couple of days, making it perfect for meal prep. The flavors meld beautifully over time!

• Chicken Seasoning - I used a favorite spice blend Caribbean citrus chile rub as the citrus flavors compliment the spicy couscous.  You can use what ever chicken spice blend you prefer.

   EQUIPMENT YOU MAY NEED   

• Small saucepan – To heat the chicken broth and harissa sauce.

• Large (12-inch) skillet – For cooking the couscous and assembling the salad.

• Cutting board & knife – For chopping vegetables, herbs, and slicing the chicken.

• Tongs or spatula – For flipping the chicken while cooking.

• Microplane – For zesting the lemon.

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Bold & Spicy Harissa Couscous Salad with Chicken

serves 4

1 14.5 oz can reduced sodium chicken broth
1 Tablespoon Harissa sauce
2 Tablespoons olive oil
3 green onions, thinly sliced, white and green parts separated
1 cup Israeli couscous (pearl)
1/4 cup golden raisins
2/3 cup frozen whole kernel corn
1 cup multicolor cherry tomatoes, halved
1/2 cup chopped fresh parsley
1/3 cup roasted, unsalted pistachios
1/4 cup crumbled feta cheese
1 pound chicken cutlets (4 cutlets, thin cut breasts)
Chicken seasoning (I used Caribbean Citrus Chile Rub)

2 Tablespoons chopped fresh mint
zest and juice of 1 lemon

Harissa Vinaigrette:

3 Tablespoons olive oil

2 Tablespoons red wine vinegar

1/2 Tablespoon Harissa sauce

2 teaspoons honey

1/2 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon black pepper

1/4 teaspoon kosher salt

In a small bowl whisk together all ingredients for the Harissa vinaigrette and set aside.

In a small saucepan whisk together the chicken broth and Harissa sauce.  Bring to a boil over high heat, then reduce the heat to low, keep warm.  

Heat 1 Tablespoon olive oil in a large skillet over medium-high heat.  Season your chicken breasts with a complementary seasoning blend.  Cook the chicken cutlets 3-4 minutes per side, turning once, until chicken is done and has reached 160 degrees inside.

In a large (12 inch) skillet over medium-high heat add the white parts of the green onions.  Cook 1 minute.  Add the couscous and cook until toasted, about 4 minutes.  Slowly add the chicken broth/Harissa mixture and the raisins.  Brig to a boil, then reduce heat to low and cook about 10 minutes, stirring occasionally and  until all liquid has been absorbed.  Add corn and cook 1 minute.  

Remove the skillet from the heat.  Add in the tomatoes, parsley, pistachios, lemon zest, and Harissa Vinaigrette, and toss to combine.  Top with feta, chicken, green onions, and mint and a squeeze of lemon juice.  

Cheesy Turkey Marinara Meatballs

Cheesy Turkey Marinara Meatballs are tender, flavorful cheese & turkey meatballs simmered in a rich marinara sauce and topped with more gooey, melted cheese. This comforting dish is perfect for pairing with pasta, crusty bread, or enjoying on its own as a hearty, crowd-pleasing meal!

Cheesy Turkey Marinara Meatballs

Cheesy Turkey Marinara Meatballs are such a great meatball recipe that I've made them twice this week!  Once with ground turkey which is what this recipe is, and again using ground beef.  You are going to just love these.  They are a delicious and nutritious choice for a meal that’s both comforting and satisfying. The combination of lean ground turkey and flavorful spices makes these meatballs very tasty will being tender and cheesy.  They taste really delicious! 

They are incredibly quick and easy to make, perfect for weeknights and weekends when you need a tasty meal without spending hours in the kitchen. With just a few simple ingredients, you can mix the turkey, cheese, and spices, then scoop the mixture into meatballs—no complicated steps required. Simply bake in the oven, giving you time to prep a side dish or relax. You'll have a hearty meal ready in under an hour. 

Enjoy!

What Ingredients do I need?

Meat & Dairy:

• 2 lbs ground turkey - 7% or 15% fat for juicy meatballs
• grated Parmesan
• egg
• mozzarella cheese - for shredding

Herbs & Spices:

• onion powder
• fresh garlic
• Italian seasoning
• black pepper
• cayenne pepper
• crushed red pepper flakes
• fresh basil or parsley (for topping)

Sauces & Condiments:

• 1 24 oz. jar Marinara sauce

Substitutions and Variations

Substitutions

• Turkey: Substitute with ground chicken, lean ground beef, or a mix of beef and pork for a different protein base.

• Cheese:  Use cheddar, provolone, gouda, or Monterey Jack instead of mozzarella or Parmesan for a unique flavor twist.

• Marinara Sauce:  Swap with homemade tomato sauce, Alfredo sauce, or a creamy pink sauce for a different flavor profile.

• Seasonings:  Replace Italian seasoning with fresh or dried oregano, thyme, or basil to customize the herb blend.

• Spice Level:  Omit cayenne and red pepper flakes for a milder dish, or add chili powder or sriracha for more heat.

These substitutions ensure flexibility while keeping the dish delicious and satisfying!

Variations

• Low-Carb/Keto-Friendly:  Serve the meatballs over zucchini noodles, cauliflower rice, or on their own instead of pasta.

• Herby Delight:  Mix in fresh chopped herbs like basil, parsley, or oregano into the meatballs for a burst of fresh flavor.

• Vegetable Boost:  Add finely grated zucchini, carrots, or spinach to the meatball mixture for added nutrition and moisture.

These simple changes allow for a variety of flavors while maintaining the essence of the dish!

Kitchen Tips and Notes

• Use Ground Turkey with Some Fat:  Opt for ground turkey with a little fat (not 99% lean) to keep the meatballs tender and flavorful.

• Don’t Overmix:  Gently combine the ingredients to avoid dense meatballs. Overmixing can make them tough.

• Uniform Meatballs:  Use a small cookie scoop or wet your hands to shape evenly sized meatballs for consistent cooking.

• Presentation Tip:  Top with fresh parsley or basil and a sprinkle of grated Parmesan just before serving for a restaurant-style finish.

• Moist Meatballs:  Turkey can be lean, so don’t skip the cheese and egg in the mixture; they add moisture and help prevent the meatballs from drying out.

• Sauce Quality Matters:  Use a high-quality store-bought marinara or make your own for the best flavor. A robust sauce complements the mild turkey meatballs perfectly.

• Serving Suggestions:  Serve over pasta, rice, polenta, zucchini noodles, or with a side of garlic bread for a complete meal.

• Make-Ahead and Freezing:  Prepare the meatballs ahead of time and freeze them raw or cooked. Reheat in marinara sauce when ready to serve for a quick meal.

• Portion Size:  This recipe makes a generous batch of meatballs, great for meal prepping or feeding a crowd. Halve the recipe if cooking for a smaller group.

     Items you may need     

Mixing Bowls
Casserole Dish

Small Cookie Scoop

Marinara Sauce




    Other Meatball Recipes     

Moroccan Meatballs with Pita, Tomatoes, and Cucumbers

Grilled Chicken Kofta

Mongolian Meatballs

Asian Meatballs in Lettuce Wraps

Piri Piri Turkey Meatballs

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Cheesy Turkey Marinara Meatballs

yield:  21 - 25 meatballs

2 lbs ground turkey
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 egg
2 teaspoons onion powder
2 teaspoons fresh minced garlic
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper,
a pinch crushed red pepper flakes
1 jar Marinara sauce
1 cup shredded mozzarella cheese
Fresh basil or parsley, for topping

Preheat the oven to 400ºF.  Lightly spray a large casserole dish with cooking spray.

Combine ground turkey, 1 cup mozzarella, Parmesan, egg, onion powder, garlic, Italian seasoning, cayenne, and crushed red pepper flakes in a large mixing bowl. Mix gently to incorporate the ingredients.  Use a small cookie scoop to form the meatballs and arrange in the casserole dish 1 inch apart.  Use two casserole dishes if necessary.

Bake for 15 to 20 minutes or until fully cooked. Remove from the oven.  Top with the Marinara sauce and shredded cheese bake for an additional 5 to 10 minutes until the cheese has fully melted.

Serve with a side salad and crusty bread, over pasta, rice or zucchini noodles.

Quick and Easy Bruschetta Chicken Casserole

Quick and Easy Bruschetta Chicken Casserole is filled with tender chunks of chicken, fresh ripe juicy tomatoes, garlic, basil, and gooey cheese.  The tastiest and easiest weeknight casserole around!

 

Quick and Easy Bruschetta Chicken Casserole

Quick and easy throw-together meals are my thing right now.  If it can't be on the table in 30-45 minutes I don't even want to attempt it.  With a new puppy I'm all about simple and easy, yet tasty ingredients that pack a punch!  My Quick and Easy Bruschetta Chicken Casserole is that and more.

Tender bite sized pieces of chicken are stir fried then layers in a casserole dish along with fresh ripe tomatoes, garlic, seasonings, mozzarella cheese to meld in the oven. This makes the most heavenly sauce when baked.  Then top it with fresh basil.  Just 7 ingredients!  This is easy enough for a weeknight meal and packs a ton of flavor.  My husband totally raved about this dish, ate 2nds the first night and then took it the next day for lunch.  I love when that happens!  This one is a keeper!

Enjoy!

What Ingredients do I need?

• chicken breasts (boneless, skinless)

• Roma tomatoes - ripe ones

• garlic cloves 

• mozzarella cheese - buy a ball and grate it yourself for the best flavor

• dried oregano

• balsamic vinegar - you want a good quality one that has depth of flavor

• fresh basil - fresh is best for the most flavor punch

Substitutions and Variations

• Not tomato season? - buy Campari or cherry tomatoes that are ripe in the off season.

• Meat variation - use chicken thighs or chicken tenders cubed. 

• Ready-made suggestions -  Leftover sliced chicken or even rotisserie chicken sliced will work.  I would brown it in a skillet for just a minute or two to give it some more flavor.

• Cheese - leave off the cheese or substitute Monterey Jack or a little sprinkling of Parmesan 

Kitchen Tips and Notes

• Use an 8x8 pan or a casserole dish like these for this dish

• Use the freshest ingredients for the best flavor

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Quick and Easy Bruschetta Chicken Casserole

serves 4

1 lb. chicken breasts, cut into bite-sized pieces
1 Tbsp olive oil
6 ripe Roma tomatoes, diced in medium chunks
3 garlic cloves, minced
1/3 - 1.2 cup shredded mozzarella cheese
1 tsp dried oregano
2 Tbsp balsamic vinegar
kosher salt and ground black pepper
fresh basil leaves, chopped



Preheat your oven to 375 degrees. In a large skillet, heat oil over medium-high heat. Add the chicken and season with sea salt and freshly ground black pepper. Stir fry the chicken, stirring often, until golden brown on the sides and almost cooked through.

Take an 8x8 baking/casserole dish and spray with cooking spray. Add the chicken to the dish. Top with tomatoes, oregano, and garlic. Stir to combine. Drizzle the balsamic vinegar over the mixture. Sprinkle with mozzarella cheese.

 
Bake in the oven uncovered for 15-20 minutes, until cheese is melted and sauce is bubbling. Garnish with fresh basil and serve.

Lemon Garlic Chicken Bites with Asparagus

Sheet pan Lemon Garlic Chicken Bites with Asparagusis quick enough for a weeknight meal and the taste is out of this world! 

Lemon Garlic Chicken Bites with Asparagus

Ready for a new sheet pan dinner?  These lemon garlic butter chicken bites with asparagus are ridiculously easy.  Baked not fried, on one sheet pan in under 45 minutes. 

These saucy chicken bites come out juicy and tender and the asparagus crisps to perfection.  Say hello to your new favorite meal! 

Enjoy! 

What Ingredients do I need?

• boneless, skinless chicken breasts
• salt
• black pepper
• onion powder
• Italian seasoning 
• paprika
• crushed red chili pepper flakes, optional
• asparagus
• butter
• olive oil
• garlic 
• low-sodium chicken broth 
• lemon
• parsley

Substitutions and Variations

• You can customize the seasoning to your liking: try honey and mustard, taco seasoning, cajun spices, etc.

Kitchen Tips and Notes

• Make sure to dice the chicken uniformly into 1 1/2 - 2 inch bite sized pieces to ensure even baking.
• One good trick is to freeze the chicken for 45 minutes to make cutting the chicken bites easier and less messy, but make sure to bring it to room temperature before baking.

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Lemon Garlic Chicken Bites with Asparagus

serves 4-6


3 boneless, skinless chicken breasts, cut into bite-sized chunks
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons onion powder
1 teaspoon Italian seasoning 
1 teaspoon paprika
pinch crushed red chili pepper flakes, optional
2 bunches of asparagus, rinsed and trimmed
1/2 cup butter, melted
1 teaspoon olive oil
2 teaspoons garlic, minced 
1/4 cup  low-sodium chicken broth 
Juice of 1/2 lemon
1 tablespoon minced parsley
Slices of lemon, for garnish

Preheat your oven to 400ºF.  In a medium bowl season chicken bites with salt, pepper, Italian seasoning, red crushed chili pepper flakes, paprika, and onion powder. 

Arrange asparagus on one side of the baking sheet, sprinkle with salt and pepper.

In a small bowl, combine melted butter, olive oil, minced garlic, chicken broth and lemon juice.

Arrange chicken bites next to the asparagus on the sheetpan, then drizzle the chicken bites and asparagus with the lemon butter sauce.

Place in the oven and bake for 20-25 minutes, or until the chicken is no longer pink on the inside. Remove from oven, garnish with parsley, and lemon slices and serve.

source:  https://www.eatwell101.com/baked-chicken-bites-recipe