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

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👇     

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

Bold Thai Flavors, Fresh Crunch, and a Sweet Chili Kick—These Lettuce Wraps Have It All!

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

If you're craving a healthy and flavorful Thai-inspired meal, these Thai Chicken Meatball Lettuce Wraps with Sweet Chili Sauce are exactly what you need. Juicy, garlic-ginger chicken meatballs are wrapped in crisp butter lettuce, layered with crunchy vegetables, fresh cilantro, and cashews, then drizzled with a sweet and spicy chili sauce for the perfect balance of flavor. The combination of warm, savory meatballs and cool, refreshing toppings makes each bite an irresistible contrast of textures. Plus, low-carb lettuce wraps have become a go-to for those seeking healthy dinner ideas that don’t skimp on taste—offering all the enjoyment of a delicious, flavorful meal without the heaviness of traditional wraps or buns.

These easy Thai lettuce wraps are perfect for a quick weeknight dinner, a healthy spring meal, or a fresh and light lunch. Whether you're looking for a gluten-free, protein-packed recipe or a fun way to mix up your usual dinner routine, this dish delivers in both taste and convenience. The crisp vegetables and zesty cilantro bring a bright, refreshing touch, while the sweet chili sauce ties everything together with a kick of Thai-inspired flavor. High in protein, low in carbs, and packed with fresh ingredients, these wraps are the perfect healthy meal prep option for busy days.

What Ingredients do I need?

Produce:

• Yellow onion
• Garlic
• Fresh ginger
• Jalapeño
• Carrots
• Orange bell pepper
• Cucumber
• Scallions
• Cilantro
• Butter or Boston lettuce
• Lime

Protein:

• Ground chicken
• Eggs

Pantry & Dry Goods:

• Panko bread crumbs
• Cashews
• Cooked rice
• Sweet chili sauce
• Soy sauce

Other:

• Cooking spray

Substitutions and Variations

Substitutions

• Ground chicken → Ground turkey or ground pork (for a similar texture and flavor)

• Butter/Boston lettuce → Romaine or iceberg lettuce (for a sturdier wrap)

• Jalapeño → Red pepper flakes or serrano pepper (for more or less heat) or leave it out all together

• Panko bread crumbs → Crushed crackers 

• Cooked rice → Cauliflower rice or quinoa (for a lower-carb alternative)

Variations

• Spicy Sriracha Peanut Wraps:  Swap sweet chili sauce for a spicy peanut sauce (mix peanut butter, sriracha, soy sauce, and lime juice).  Add crushed peanuts instead of cashews.  Top with a drizzle of extra sriracha for a fiery kick!

• Tropical Thai Wraps:  Add diced mango or pineapple for a sweet and tangy contrast.  Swap cashews for toasted coconut flakes for extra tropical flair.  Use Thai basil instead of cilantro for a unique flavor twist.

• Teriyaki Glazed Wraps:  Swap sweet chili sauce for a homemade or store-bought teriyaki glaze.  Add sautéed mushrooms or bell peppers for a stir-fry-inspired variation.  Sprinkle with sesame seeds for extra crunch.

Kitchen Tips and Notes

• Use a cookie scoop – This ensures evenly sized meatballs, which cook uniformly under the broiler.

• Broiling for a crispy exterior – Broiling gives the meatballs a slight char, but you can also pan-fry or bake them at 400°F (200°C) for about 15 minutes.

• Meal prep friendly – Make the meatballs ahead of time and store them in the fridge for up to 4 days or freeze for up to 3 months. Just reheat and assemble!

• Lettuce storage hack – Keep butter lettuce fresh by storing it in a damp paper towel inside an airtight container in the fridge.

• Make it a rice bowl – If you don’t have lettuce or want a heartier meal, serve everything over jasmine or brown rice instead!

    Equipment You May Need    

• Mixing bowls – For combining the meatball mixture and tossing the veggies.
• Cutting board & knife – For chopping vegetables, herbs, and aromatics.
• Microplane  – To easily grate fresh ginger.
• Baking sheet & foil – For broiling the meatballs (lining with foil makes cleanup easier).
• Cookie scoop (optional) – For evenly portioning the meatballs.
• Tongs or Spoon – For assembling the wraps neatly.

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Thai Chicken Meatball Wraps with a Sweet Chili Kick!

serves 4

1 recipe Thai Chicken Meatballs (see below)
1 cup shredded carrots
1 small orange bell pepper, julienned to 1/2-inch pieces
1/2 cup cucumbers, julienned
2 scallions, white and green parts sliced
1 small heads Butter or Boston lettuce, leaves separated
1 cups cooked rice
1/4 cup chopped cilantro, plus more for garnish
1/4 cup cashews
Sweet chili sauce
Lime wedges

 
In a medium bowl toss together carrots, bell peppers, cilantro, cucumber, and scallions.

 
To serve: Top a lettuce leaf with a spoonful of rice, 2 or 3 warm meatballs, and some of the vegetable mixture, extra cilantro, and cashews. Drizzle with chili sauce and a squeeze of lime.

Thai Chicken Meatballs

yield:  15 meatballs  

1/2 small yellow onion, small diced
1 clove garlic, minced
1 teaspoons fresh grated ginger
1/2 jalapeño, seeded, small diced
1 pound ground chicken
1/4 cup packed cilantro, chopped
1 tablespoon soy sauce
1/4 cup panko bread crumbs
1 egg whites

In a large bowl, combine onion, garlic, ginger, and jalapeño, chicken, cilantro, soy sauce, bread crumbs and egg whites.  Using a gentle hand mix until incorporated and ingredients are spread throughout.  

Heat broiler to high and place rack 6 inches from heat. Line a baking sheet with foil and lightly coat with cooking spray.

Use a 2-tablespoon cookie scoop, portion mixture into about 15 balls. Shape into meatballs. Arrange on prepared baking sheet.

Broil until meatballs are lightly browned, about 4 minutes. Turn meatballs over and broil another 4 minutes. 

adapted from:  Live Life Deliciously by Tara Teaspoon