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

Island Grilling Night - Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Fire up your grill for Island Grilling Night with my Citrusy Garlic Steak with Fresh Mango Salsa.  It’s bold, breezy, and bursting with tropical flavor—your perfect summer dinner idea!

Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Lately, I’ve been in an island flavor kind of mood—craving bright citrus, juicy tropical fruit, and a touch of heat. Our wedding anniversary is coming up in August, and every year around this time, I find myself reminiscing about that magical trip to Hawaii. The warm breeze, the ocean views, the bold, vibrant food—it all left a lasting impression. And while this dish has a Cuban flair, it still brings me right back to that tropical feeling we love so much.

This Citrusy Garlic Steak with Fresh Mango Salsa is a delicious mash-up of bold island flavors. The steak gets a garlicky-citrus rub inspired by Cuban seasoning blends—zesty, savory, and perfect for the grill. Then it’s topped with a mango salsa that’s bright, sweet, and spicy, just like the fruit stands we used to pass in North Shore. It’s a little bit of Cuba, a little bit of Hawaii, and 100% a summer dinner worth repeating.

Whether you're dreaming of your next island vacation or just looking to spice up steak night, this recipe brings a fresh, tropical twist to the table. Bold, juicy, and unforgettable—just the way summer should taste..

Enjoy!

🛒 What You’ll Need – Island Grilling Night Shopping List

Produce

• 2 large or 3 small ripe mangoes

• 2 jalapeños

• ½ medium red onion

• ½ lime

• Fresh cilantro (about ½ cup loosely packed leaves)

• Red Bell Pepper

Meat

• 1 to 1½ lb sirloin steak

Pantry & Seasonings

• Olive oil

• Kosher salt

• Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend (or similar citrus-garlic blend)

🍍 Perfect Pairings – Optional Sides & Sips for Your Island-Inspired Feast

Whether you're going all-out for a tropical dinner party or just adding a few extras to your plate, these sides and drinks bring the vibe full circle:

Sides

• Coconut Lime Rice – Creamy, fragrant, and the perfect bed for that mango salsa.

• Grilled Pineapple Spears – Lightly charred and caramelized for a sweet finish.

• Crispy Plantain Chips – Great for scooping up extra salsa.

• Avocado-Cucumber Salad – Cool and creamy with a citrusy vinaigrette.

• Black Beans with Garlic & Cilantro – Savory and grounding with island flair.

• Toasted Hawaiian Rolls – A fun, buttery nod to Hawaiian BBQ.

Drinks

• Sparkling Limeade – Refreshing and tart with a fizzy finish.

• Virgin Piña Coladas or Mojitos – Coconut, mint, and citrus—pick your favorite island classic.

• Tropical Iced Tea – Brew black tea with pineapple juice and a hint of mint.

• Fresh Mango Smoothies – Especially fun if you're serving this as a summer brunch-for-dinner.

Substitutions and Variations

Substitutions

Need to make a few adjustments? These simple substitutions will keep the bold, juicy, tropical flavors front and center:

• Steak Substitute:
  Try flank steak or skirt steak if sirloin isn’t available. Just adjust the cook time and slice thinly against the grain.

• Seasoning Swap:
  No Trader Joe’s Cuban Style Citrusy Garlic Blend? Use a mix of garlic powder, onion powder, paprika, dried oregano, cumin, and a little orange and lime zest.

• Fruit Alternative:
  Can’t find ripe mangoes? Use pineapple or papaya for a similar tropical sweetness and texture.

• Herb Option:
  Swap parsley or mint for cilantro if you’re not a fan—both still keep things fresh and vibrant.

• Heat Level Adjustment:
  Use Fresno chiles or even poblano peppers instead of jalapeños for less spice and more crunch.

Variations

This bold and juicy steak with mango salsa is just the beginning—here are a few tasty ways to spin it based on what you’re craving or how you’re serving it:

• Tropical Steak Tacos:  Slice the steak thin and tuck it into warm corn tortillas with mango salsa, shredded cabbage, and a drizzle of lime crema or chipotle mayo. Instant taco night with an island twist!

• Island Steak Bowls:  Serve the steak and salsa over a bed of coconut rice, quinoa, or mixed greens. Add black beans, avocado slices, and a handful of crushed plantain chips for crunch.

• Grilled Chicken or Shrimp Option:  Not in a steak mood? This mango salsa pairs just as beautifully with grilled chicken thighs or citrus-marinated shrimp. Perfect for a lighter or seafood-forward dinner.

• Make It a Salad:  Turn everything into a hearty salad! Slice the steak over a bed of romaine or baby greens, top with mango salsa, avocado, and a lime vinaigrette for a fresh, vibrant meal.

Kitchen Tips and Notes

A few simple tips to help you get the most flavor and ease out of this tropical dinner:

• Let the Steak Rest:  After searing, let the steak rest for at least 5–10 minutes before slicing. This helps lock in the juices and gives you a more tender bite.

• Choose Ripe Mangoes:  Look for mangoes that give slightly when pressed and smell sweet at the stem. .

• Prep Ahead for Ease:  You can make the mango salsa up to a few hours in advance—just cover and chill. The flavors only get better!

• Watch the Heat:  Want more or less spice? Keep some jalapeño seeds for extra heat, or substitute with bell pepper for a milder bite. You’re in control.

• Cast Iron for the Win:  A hot cast iron skillet gives you that perfect steak sear and crust. No grill? No problem—this pan brings the heat indoors.

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Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

This Ultimate Mediterranean Pasta Salad is the perfect easy make-ahead side dish for BBQs, potlucks, and 4th of July celebrations—fresh, zesty & crowd-pleasing!

 

Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

Every year, as the 4th of July rolls around, I find myself reaching for recipes that are bright, bold, and built for sharing. You know the ones—dishes that hold their own at the cookout table, that can chill in the fridge while you chase sparklers or man the grill, and still wow everyone when it’s time to eat. This Ultimate Mediterranean Pasta Salad is that dish.

It’s become my go-to for summer gatherings: a colorful, crave-worthy mix of tender rotini, juicy tomatoes, crunchy cucumbers, sweet peppers, and salty bites of feta and salami. But what really ties it together? A zesty lemon-herb dressing with a touch of honey, sumac, and paprika—it’s bold, tangy, and completely irresistible. Whether you're heading to a 4th of July potluck, planning a backyard BBQ, or just want a make-ahead meal that brings the sunshine, this pasta salad checks every box.

Enjoy!

What Ingredients do I need?

Pantry/Dry Goods

• Rotini pasta
• Sun-dried tomatoes (packed in oil)
• Extra virgin olive oil
• Red wine vinegar 
• Honey
• Dijon mustard
• Dried Italian herb blend
• Paprika
• Sumac
• Sea salt
• Black pepper

Deli/Cheese

• Feta cheese (crumbled)
• Beef Genoa salami (sliced or stick-style)

Produce

• Cherry or grape tomatoes
• Persian cucumbers
• Orange bell pepper
• Red bell pepper
• Small red onion
• Fresh basil
• Lemons (for juice and zest)

Substitutions and Variations

Substitutions

• Pasta:  Instead of rotini: Fusilli, penne, farfalle, or cavatappi

• Cherry or Grape Tomatoes:  Chopped Roma or vine tomatoes (remove excess juice/seeds)

• Persian Cucumbers:  English cucumber (peeled if preferred) or regular cucumber (remove seeds)

• Orange & Red Bell Peppers:  Any bell pepper color or use roasted red peppers for a smoky flavor

• Red Onion:  Shallots (milder) or sweet yellow onion (thinly sliced)

Variations

• Vegetarian Delight:  Omit the salami and add chickpeas or white beans for protein.  Toss in kalamata or green olives for a salty punch.

• Herb Garden Twist:  Swap basil with a mix of mint, parsley, and dill for a fresh, herby take.  Add a sprinkle of lemon zest just before serving for brightness.

• Grain Swap:  Swap pasta with orzo, couscous, quinoa, or farro for a different texture or a gluten-free option.

Kitchen Tips and Notes

• Cook pasta just to al dente: Slightly firm pasta holds up better once chilled and tossed in dressing—no mushy bites here!

• Use the good olive oil: Since the dressing is raw and lemon-forward, a high-quality extra virgin olive oil makes a big difference in flavor.

• Toss dressing just before serving (if prepping ahead): This keeps the salad vibrant and prevents sogginess. Or reserve a few spoonfuls to refresh the salad right before serving.

• Double the dressing: It keeps well in the fridge for up to a week and tastes great drizzled on grilled chicken, veggies, or even grain bowls.

• Store in an airtight container in the fridge for up to 3–4 days. The flavors will deepen as it rests!

• Freshen it up before serving: Pasta can absorb dressing as it sits, so revive it with a splash of olive oil, lemon juice, or a spoonful of leftover dressing.

🔥BBQ Hosting Tips – Stress-Free, Crowd-Pleasing, and Fun

Throwing a backyard BBQ doesn’t have to mean sweating over the grill all day or scrambling at the last minute. With a little prep and a few smart hosting tricks, you can enjoy the party right along with your guests. Here are some of my go-to tips for effortless and memorable summer gatherings:

1. Prep Sides the Day Before:  Make-ahead dishes (like this Mediterranean pasta salad!) are lifesavers. Cold salads, dips, and marinated veggies can all be prepped a day in advance, saving you time and fridge space on party day.

2. Keep Drinks Cold & Easy to Grab:  Fill a cooler or drink tub with ice and stock it with sparkling water, lemonade, sodas, and maybe a signature mocktail or punch. Label it clearly and station it away from the cooking zone to avoid crowding the grill.

3. Plan a Simple, Grilled Main Dish:  You don’t need five kinds of meat. Choose 1–2 main proteins—like burgers and chicken—or go plant-based with grilled veggie skewers or portobello mushrooms. Simpler menus = happier hosts.

4. Create a Serve-Yourself Station:  Set up a buffet-style layout where guests can build their own plates. Include condiments, toppings, utensils, and napkins in one place so people don’t have to ask (or interrupt you) mid-flip.

5. Add Ambience with Music & Lighting:  A fun playlist and a few strings of patio lights or lanterns can instantly elevate the atmosphere. Bonus: citronella candles or herbs like rosemary and mint can help keep bugs at bay while setting the mood.

6. Prep for Clean-Up Ahead of Time:  Place labeled bins for recycling, and trash where guests can find them easily. Keep a stash of wet wipes and paper towels nearby—you’ll thank yourself later.

Bonus: Don’t Try to Do It All:  Let guests bring drinks, dessert, or chips. Most people want to help, and it makes the party feel more relaxed and communal.

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Zesty Mango Corn Salad – A Southern Skillet Favorite with a Golden State Twist

Discover the perfect blend of Southern comfort and California freshness with this Zesty Mango Corn Salad. Smoky skillet-charred corn, sweet mango, and a tangy lime dressing make this salad a vibrant and delicious side dish for any occasion.

Zesty Mango Corn Salad – A Southern Skillet Favorite with a Golden State Twist

Looking for the perfect summer salad? This Zesty Mango Corn Salad is just the dish you need—where smoky, skillet-charred corn meets the fresh, vibrant flavor of California mango. It’s the ideal balance of sweetness, heat, and tang, creating a salad that’s as satisfying as it is beautiful.

It all started with a craving for something light but still rooted in comfort—something that could stand up to the warm spring sunshine and still feel like home. I had fresh mango on the counter, a handful of sweet corn waiting to be used, and that familiar itch to pull out my trusty cast-iron skillet. The result? This Zesty Mango Corn Salad, a dish that quickly became one of my favorites for bridging two worlds: the bright, fresh flavors of California produce and the soul-soothing charm of Southern cooking.

Bright, bold, and kissed by the skillet—Southern charm meets California cool. That line sums it up perfectly. Sweet mango chunks and citrusy lime bring that West Coast brightness, while the smoky corn, seared just right in a hot skillet, adds depth and a touch of Southern soul. A handful of jalapeño for heat, a mix of spinach and arugula for a fresh base, and a cumin-laced dressing that ties it all together—this salad doesn’t just sit on the table; it shines. It’s the kind of dish you bring to a potluck and end up scribbling the recipe down for everyone who takes a bite.

And the taste? Oh, it’s absolutely delicious. The sweetness of the mango pairs perfectly with the smoky, charred corn, and that kick of lime and cumin creates a flavor balance that’s both refreshing and satisfying. Each bite is like a burst of sunshine, with just the right amount of heat from the jalapeño and the perfect touch of earthiness from the greens. It’s one of those dishes that makes you smile with every forkful.

Ready to try this zesty mango corn salad? It’s effortless but intentional. Simple, but special. And that, to me, is what great food is all about.

Enjoy!

What Ingredients do I need?

Produce

• Mango
• Fresh corn
• Lime
• Garlic
• Red onion
• Bell peppers (red & orange)
• Jalapeño
• Fresh cilantro
• Baby spinach & arugula mix

Pantry & Spices

• Olive oil (not extra‑virgin)
• Honey
• Kosher salt
• Ground cumin
• Chili powder

Substitutions and Variations

Substitutions

• Mango → Peach or Pineapple Keep the tropical sweetness, but switch up the flavor profile.

• Fresh Corn → Canned (drained) or Frozen (thawed) Perfect when fresh corn isn’t in season—just pat dry before charring.

• Red Onion → Green Onion or Shallot Milder options that still bring a bit of bite.

• Spinach & Arugula Mix → Butter Lettuce, Baby Kale, or Mixed Greens Any tender green works as a fresh base.

• Honey → Maple Syrup or Agave Nectar Keeps it naturally sweet and vegan‑friendly

Variations

• Creamy Avocado Twist: Fold in diced avocado or a dollop of guacamole for extra creaminess and healthy fats.

• Spicy Southwest Kick: Add black beans, grilled chicken strips, and a sprinkle of queso fresco to turn it into a heartier Southwest‑style salad.

• Nutty Crunch Addition: Toss in toasted pepitas, chopped pistachios, or sliced almonds for contrast in both flavor and crunch.

Kitchen Tips and Notes

• Char the Corn Evenly:  Preheat your cast-iron skillet until it’s smoking hot before adding the corn.  Stir only occasionally to get those beautiful char marks without overcooking.

• Maximize Mango Ripeness:  Choose mangos that yield slightly to gentle pressure and smell fragrant at the stem end.  If your mangos are underripe, store them in a paper bag at room temperature for a day.

• Balance Sweetness & Heat:  Taste the dressing before mixing: adjust honey (or swap for agave/maple) if it’s too tangy, or add a pinch more chili powder if it needs more warmth.

• Prevent Soggy Greens:  Place your spinach and arugula in a wide bowl or platter and keep the dressing and mango mixture separate until just before serving.

• Serve at Room Temperature:  For the best flavor, let the charred corn and dressing come off the heat and cool slightly (5–10 minutes) before tossing with the fruit and greens.

• Storage & Leftovers:  

  Store any leftovers in an airtight container in the fridge for up to 1–2 days.  If it becomes watery, drain excess liquid, then re-toss with fresh greens or a splash more lime juice.

• Knife Skills Shortcut:  

  To quickly dice mango: slice off the cheeks, score the flesh in a grid pattern without cutting the skin, then invert and slice off the cubes.

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