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

Taste the Rainbow: A Crisp & Colorful Everyday Salad

Bright, fresh, and packed with colorful veggies, this Rainbow Salad is the perfect healthy side or light meal. Easy to make, customizable, and ready in minutes! 

Taste the Rainbow: A Crisp & Colorful Everyday Salad

Some days call for something warm and hearty—but then there are those times when what you really want is something bright, fresh, and full of color. That’s how this Rainbow Salad came to be. It started as a side dish to go with grilled chicken on a sunny evening, but quickly became a go-to in my kitchen. It’s crisp, crunchy, and beautiful on the plate—like a little celebration of the produce drawer.

What I love most is how versatile it is. This salad fits in just as easily at a weeknight dinner as it does on a lunch table with quiche, sandwiches, or a big pot of soup. The colorful mix of lettuce, tomatoes, cucumbers, carrots, red cabbage, and bell pepper gives you that satisfying crunch and a whole lot of flavor with every bite. And because it’s so simple, you can switch up the dressing depending on your mood—balsamic for something classic, lemon-tahini for a Mediterranean twist, or creamy ranch when comfort is calling.

It’s the kind of salad you can throw together in minutes, yet it never feels like an afterthought. Whether you’re bringing it to a potluck, serving it with grilled salmon, or keeping it light alongside a veggie-packed frittata, this Rainbow Salad is always a welcome burst of freshness.

Enjoy!

Make It a Meal

This salad shines as a side, but it can easily hold its own as the star of the plate with a few simple add-ins:

• Top with Protein: Add grilled chicken, shrimp, salmon, hard-boiled eggs, or chickpeas for a satisfying boost.

• Toss in Grains: Mix in cooked quinoa, farro, or couscous to make it heartier.

• Add Creaminess: Crumbled feta, goat cheese, or diced avocado takes the texture (and flavor!) up a notch.

• Serve with: Pair it with a slice of savory quiche, a warm baguette, or a bowl of soup for a cozy, balanced meal.

What Ingredients do I need?

🥬 Produce

• Green leaf lettuce

• Cucumbers

• Cherry tomatoes

• Yellow bell pepper

• Shredded carrots (or whole carrots to shred yourself)

• Red cabbage

🧂 Condiments / Dressings

• Salad dressing of your choice
  (e.g., balsamic vinaigrette, ranch, lemon-tahini, etc.)

Substitutions and Variations

Substitutions

• Leafy Greens:  Romaine, Baby spinach, Butter lettuce, Arugula (for a peppery twist), Mixed spring greens

• Cucumbers:  English cucumber, Zucchini, Celery

• Cherry Tomatoes:  Grape tomatoes, Diced Roma or heirloom tomatoes, or even Roasted red peppers

• Yellow Bell Pepper:  Red or orange bell pepper, Sliced banana peppers (for a tangy kick), or even Jicama (sweetness & crunch)

Variations

• Mediterranean Rainbow Salad:  Add: Kalamata olives, feta cheese, chickpeas - Dressing: Lemon-oregano vinaigrette or red wine vinaigrette - Optional: Toasted pita chips for crunch

• Southwest Rainbow Salad:  Add: Black beans, corn, avocado, shredded pepper jack - Dressing: Cilantro-lime or creamy chipotle ranch - Optional: Tortilla strips or crushed tortilla chips

• Protein-Packed Rainbow Salad:  Add: Grilled chicken or turkey, hard-boiled eggs, sunflower seeds - Dressing: Honey mustard or Caesar - Optional: Quinoa or farro for a heartier base

Kitchen Tips and Notes

• Prep Ahead: Chop all your veggies up to a day in advance and store them in separate containers to keep everything fresh and crisp.

• Uniform Cuts = Better Texture: Julienned or thinly sliced veggies (especially the cucumbers and bell peppers) help each bite feel balanced and easy to eat.

• Use What You Have: This salad is all about color and crunch—don’t stress if you’re missing one ingredient. Swap in whatever’s fresh and vibrant!

• Toss Right Before Serving: To keep everything crisp, add the dressing just before serving, or serve it on the side for a build-your-own salad bar vibe.

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Optional Dressings to Make:

1. Classic Balsamic Vinaigrette (Tangy & Balanced)

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon honey or maple syrup

• Salt and black pepper, to taste

Whisk all ingredients in a small bowl or shake in a jar until well combined. Taste and adjust seasoning as needed

2. Lemon-Tahini Dressing (Creamy & Citrus-Fresh)

• 2 tablespoons tahini

• Juice of 1 lemon

• 1 tablespoon olive oil

• 1 teaspoon maple syrup or honey

• 1–2 tablespoons water (to thin)

• Salt and pepper, to taste

Stir tahini and lemon juice together until smooth, then whisk in olive oil, sweetener, and water a little at a time until you reach your desired consistency. Season to taste.

3. Herby Buttermilk Ranch (Cool & Creamy)

• ¼ cup buttermilk

• 2 tablespoons mayo

• 2 tablespoons plain Greek yogurt

• 1 teaspoon dried dill (or 1 tablespoon fresh)

• ½ teaspoon garlic powder

• Salt and pepper, to taste

Whisk all ingredients together until smooth and chill before serving for the best flavor.

💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing

This Zesty Avocado-Romaine Power Salad is loaded with fresh veggies, creamy feta, and crunchy pine nuts, all tossed in a tangy lime yogurt dressing. A quick, healthy, and flavor-packed side dish!

Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing 

When you're craving a side dish that's light, fresh, and full of flavor, this Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing is the one to reach for. Packed with crisp romaine lettuce, creamy avocado, sweet mini peppers, crunchy cucumbers, and toasted pine nuts, it’s as beautiful as it is satisfying. The tangy lime yogurt dressing adds a cool, creamy finish that ties everything together—and just so happens to be one of my favorite ways to brighten up a plate.

I served this power salad alongside my Zesty Lemon Butter Pork Chops the other night, and it made for the ultimate weeknight dinner pairing. The lemony, golden-seared pork chops brought all the cozy, comfort-food vibes, while the salad kept things vibrant and refreshing. The contrast in textures and temperatures made every bite feel intentional—and made the whole meal feel a little more elevated without a lot of extra work.

If you’re looking for a balanced, easy dinner that checks all the boxes—healthy, hearty, and quick to prep—this combo is one to save. Bonus tip: that lime yogurt dressing? It’s also fantastic drizzled right over the pork chops too.

Enjoy!

What Ingredients do I need?

Produce

• Romaine lettuce (2 heads)
• Persian cucumbers
• Mini bell peppers
• Avocado
• Shredded carrots
• Garlic
• Lime
• Fresh cilantro

Dairy

• Plain Greek yogurt
• Crumbled feta cheese

Pantry

• Olive oil
• Salt
• Black pepper

Nuts & Seeds

• Sliced almonds

Substitutions and Variations

Substitutions

Whether you're working with what's on hand or adjusting for dietary needs, here are some simple swaps to keep your salad just as delicious:

• Romaine lettuce → Swap with butter lettuce, green leaf, or a spring mix for a softer texture.

• Persian cucumbers → Use English cucumbers or regular slicing cucumbers (peeled if desired).

• Bell pepper → Replace with any color bell pepper or use mini peppers.

• Avocado → Skip or sub with diced mango for a tropical twist.

• Sliced almonds → Use sunflower seeds, pine nuts or chopped walnuts.

• Crumbled feta → Goat cheese, cotija.

• Greek yogurt (for dressing) → Use sour cream.

• Fresh cilantro → Try fresh parsley or basil for a different herbal note.

Variations

This salad is easy to customize based on the season, your cravings, or what’s in your fridge. Here are some delicious ways to switch things up:

• Add a Protein – Top with grilled chicken, shrimp, or chickpeas to turn it into a satisfying main dish.

• Make it a Grain Bowl – Add a scoop of cooked quinoa, farro, or couscous for a hearty and wholesome twist.

• Go Fruity – Toss in sliced strawberries, blueberries, or pomegranate seeds for a burst of sweetness.

• Spice it Up – Add a pinch of chili flakes or a drizzle of hot honey to the dressing for a little heat.

• Swap the Dressing – Try a balsamic vinaigrette or lemon-tahini dressing for a totally different flavor profile.

• Add Crunch – Throw in some roasted chickpeas, croutons, or tortilla strips for added texture.

Kitchen Tips and Notes

These simple tips can help you make the most of your ingredients and prep time:

• Dry your romaine thoroughly – A crisp salad starts with dry lettuce! Use a salad spinner or pat the leaves dry with a clean towel.

• Make the dressing ahead – The lime yogurt dressing can be made a day in advance. Store it in the fridge and give it a stir before using.

• Cut avocado last – To keep it from browning, slice the avocado right before serving or toss it gently in a little lime juice.

• Double it for meal prep – This salad holds up surprisingly well for a few hours. Keep the dressing separate and toss just before eating.

• Serve with - Great with my Zesty Lemon Butter Pork Chops and a loaf of crusty bread!

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💬 Let’s Chat!

I’d love to hear what you think about this Zesty Avocado-Romaine Power Salad! Did you serve it as a light lunch, a fresh side, or pair it with something hearty like my Zesty Lemon Butter Pork Chops?

Let’s keep the conversation going—tag me on Instagram @SliceofSouthern and show off your colorful salad creations! Whether you swapped out ingredients or added your own twist, I’m always inspired by your kitchen creativity. 

Got a favorite variation? Drop it in the comments below so we can all try something new!

    RECIPE IS DOWN BELOW👇     

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Quick and easy Kung Pao Chicken made with Kevin’s bold, spicy sauce, crisp veggies, and crunchy cashews—ready in under 30 minutes for a better-than-takeout weeknight dinner. 

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Kung Pao Chicken has always been a favorite for something bold, spicy, and satisfyingly saucy. But with a busy week ahead, I was curious—could a store-bought sauce ever rival a homemade version?  That’s when I grabbed Kevin’s Natural Foods Kung Pao Sauce—a gluten-free, paleo-friendly option that promised authentic flavor in minutes.

Kevin’s Kung Pao Sauce – Worth the Hype?

I’ll admit, I was skeptical—Kung Pao is one of those dishes where the sauce makes the meal, and I wasn’t sure a bottled version could deliver. But Kevin’s Kung Pao Sauce completely surprised me. The flavor is bold and spicy, hitting all the right notes of a good homemade version—savory, slightly sweet, and packing just enough heat. The texture starts off thin and glossy straight out of the pouch but thickens beautifully when heated in the pan, clinging to the chicken and veggies like it’s supposed to. What really impressed me, though, were the ingredients: it’s paleo-friendly, gluten-free, and contains no refined sugar—just clean, natural goodness. From a convenience standpoint, it’s a total win. I saved a ton of time without sacrificing flavor, and for busy weeknights, that’s gold. I found it on Amazon in a pack of three, and honestly, it’s well worth the price. Final verdict? Absolutely worth it—and now I’m eyeing the rest of Kevin’s sauce lineup for my next shortcut dinner.

My version of Kung Pao Chicken is loaded with crisp-tender veggies, golden chicken, and crunchy cashews—all in under 30 minutes. It’s saucy, spicy, and satisfying without being heavy, and the mix of textures makes every bite a little different (in the best way).  This is the easy, flavor-packed weeknight dinner that everyone needs.

Enjoy!

 

What Ingredients do I need?

🛒 Basic Shopping List

Produce

• Broccoli florets
• Green beans
• Carrots
• Sugar snap peas
• Water chestnuts
• Onion
• Celery

Meat & Seafood

• Boneless, skinless chicken breasts

Pantry

• Cashews
• Cornstarch
• White rice (or cauliflower rice, optional)

Sauces & Condiments

• Kevin’s Kung Pao Sauce

Oils & Cooking Essentials

• Canola oil (or other neutral oil)

Substitutions and Variations

Substitutions

One of the best things about stir-fry recipes like this is how flexible they are. Whether you’re working with what’s in your fridge or adjusting for dietary needs, here are some easy swaps that still deliver great results:

• Chicken:  Swap with: Boneless skinless chicken thighs (for extra juiciness), shrimp, tofu

• Vegetables:  Swap with: Bell peppers, zucchini, mushrooms, snow peas, or baby corn or use frozen veggies: Just thaw and pat dry before stir-frying to avoid excess moisture

• Cashews:  Swap with: Peanuts (for a more traditional version), sliced almonds, or sunflower seeds

• Rice:  Swap with: Brown rice, cauliflower rice (for low carb), or noodles like rice noodles or soba

Variations

Want to change the vibe of your Kung Pao Chicken? These simple variations let you keep the bold flavor while tailoring the dish to your taste, mood, or what’s in your fridge:

• Sweet & Spicy: Stir in a teaspoon of honey or a splash of pineapple juice for a touch of sweetness

• Noodle Bowl Style: Serve over lo mein or rice noodles instead of rice for a slurpable twist

• Lettuce Wraps: Spoon the saucy chicken mixture into butter lettuce cups for a lighter, low-carb version

• Kung Pao Shrimp: Swap the chicken for shrimp and reduce cook time slightly for a seafood spin

• Extra Veggie Power: Add baby spinach, bok choy, or shredded cabbage at the end to bulk it up with greens

• Meal Prep Friendly: Divide into containers with rice and a side of edamame for ready-to-go lunches all week

Kitchen Tips and Notes

A few quick tips to make this recipe even easier and more delicious:

• Pre-chop everything before you start cooking—this stir-fry moves fast once the heat is on

• Toss chicken in cornstarch just before cooking to keep it crisp, not gummy

• Use a hot pan for the best veggie texture and chicken sear—don’t overcrowd the skillet

• Want extra sauce? Add a splash of water or chicken broth to stretch the pouch without diluting flavor

• Toast the cashews briefly in the pan for deeper, nuttier flavor

• Microwave shortcut: Steam heartier veggies (like broccoli or green beans) for 1–2 minutes before stir-frying to speed things up

• Leftovers reheat well in a skillet with a splash of water or broth to loosen the sauce

• Double the batch: This recipe easily scales up if you're feeding a crowd or want leftovers for lunch

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Let’s Chat! 🍽️

Have you tried this quick and bold Kung Pao Chicken with Kevin’s sauce? Did you mix up the veggies, turn it into lettuce wraps, or add your own spicy twist? I’d love to hear how you made it your own!

👇 Drop a comment below and let me know:

• Your favorite add-ins or swaps
• How it compared to takeout
• If you’ve tried other Kevin’s sauces and what you thought!

📸 Made it? Tag me!

If you snap a pic of your dish, tag me on Instagram @SliceofSouthern and use the hashtag #MyKungPaoTwist so I can see your delicious creation!

Until next time, happy cooking and keep those weeknights delicious!

    RECIPE IS DOWN BELOW👇