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.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

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!

Lettuce Wraps

Lettuce Wraps are a family favorite! Let me show you how easy they are to make at home!

 

Lettuce Wraps 

The first time I tried Lettuce Wraps was at PF Chang's.  Remember those?  Well I haven't been to one in many years and yet I still love lettuce wraps.  So I make them at home.  They are SO EASY to make, you'll wonder why you didn't try this before now.

Crisp cups of butter lettuce is filled with ground turkey (you can use chicken or pork), fresh vegetables, and an Asian sauce that will bring all the flavors together and knock your socks off!  Did I mention you can make this dish in under 30 minutes?  Perfect for a quick weeknight meal when you don't want to fuss and want dinner on the table in a flash.  This is one dish the whole family will be asking for more.

Enjoy!

What Ingredients do I need?

• Butter lettuce or Boston Bibb lettuce - these are shaped with cupped leaves

• Shredded Carrots

• Shredded Cabbage (optional) - note: I couldn't find mine so my pictures do not include the cabbage, but I recommend it for a little crunch and color.

• Cilantro - fresh

• Cashews or peanuts

• Ground turkey

• Hoisin sauce

• Lite soy sauce

• Limes

• Chili garlic sauce

• Ginger - fresh minced or paste

• Garlic cloves - fresh

Substitutions and Variations

• Meat:  Use ground chicken or pork or go vegetarian with tofu

• Vegetables:  Add sliced green onions, mushrooms, cucumbers, or bell peppers

• Nuts: These add nice crunch but if you are allergic then leave them out

• Toppings:  Fried wontons or crunchy fried chow mein noodles add nice crunch.

Kitchen Tips and Notes

• Leftovers?  Store the chicken and the lettuce separately in airtight containers in the fridge for up to 4 days.

• Freezer Friendly:  The chicken mixture can be made, cooled, and then placed in a freezer bag or container for up to 2 months.  Thaw in the refrigerator before heating.

• Reheat: I would add a smidge of water or chicken broth to the mixture and then reheat in a skillet over medium heat.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Lettuce Wraps

serves 4

Sauce:

1/4 cup hoisin sauce
2 Tablespoons lite soy sauce
2 Tablespoons lime juice
1 Tablespoon chili garlic sauce
1 teaspoon ginger, minced or paste
1 clove garlic, minced

Wraps:

1 lb. ground turkey
1 Tablespoon canola oil
1 large head Butter or Bibb lettuce
1 pkg of shredded carrots
1 pkg of shredded red cabbage
1/2 cup cilantro, chopped
1/3 cup cashew halves

In a small bowl whisk together the hoisin sauce, soy sauce, lime juice, chili garlic sauce, ginger, and garlic.  Set aside.

In a large skillet over medium high heat add canola oil.  When heated add the ground turkey and cook 5 - 7 minutes breaking up in to small pieces.  When fully cooked add the sauce and stir to coat all the meat.  

On a platter place the individual lettuce leaves.  Spoon on the turkey into the center of each leaf.  Top with a sprinkling of carrots, cabbage, cilantro, and cashews.  Serve.

Southwest Grilled Chicken Salad

Grilled chicken, romaine, black beans, corn, tomatoes, pepitas and cotija cheese make this main dish salad a Southwest flavor bomb!

Southwest Grilled Chicken Salad

We love a good salad in the summer and I often turn them in to entrees by adding protein to the dish.  Since it's summer we're all about grilling now so adding grilled chicken is a no brainer for us.  This salad is all about southerwestern flavors.  Chicken flavored with taco seasoning and then grilled is a great topper for a romaine salad packed with black beans, corn, tomatoes, cucumber, avocado and a few other surprises that really make this salad stand out.

Top it with your choice of dressings.  A ranch mixed with salasa would be a great touch.  This is perfect for weeknight meals as it comes together quickly.  You could even use leftover grilled chicken and save even more time.  Summer is the time for eating light and this healthy salad is right at the top in my book.

Enjoy!

What Ingredients do I need?

• Chicken breasts - boneless skinless
• Taco seasoning - store bought or use my homemade recipe
• Limes
• Romaine lettuce
• Red Cabbage
• Cucumber - I used Persian cucumbers
• Orange bell pepper
• Jalapeno
• Cilantro
• Cherry tomatoes
• Black beans
• Corn - fresh or frozen
• Pepitas
• Cotija cheese
• Avocado

Substitutions and Variations

• Use green or red leaf lettuce instead
• Pinto beans would be just as delicious as black beans
• Don't like cilantro?  Replace it with fresh parsley
• Mexi-corn would be a good alternative
• Leave out the jalapeno if you don't like heat.  
• Add whatever veggies you like, zucchini would be great.
• Substitute cotija cheese with feta or leave it out.
• Leave out the seeds if you like but they provide a nice crunch.  Sunflower seeds would be great as well.

Kitchen Tips and Notes

• Grill your chicken first and allow it to cool if you would like it room temperature chicken on the salad.  Otherwise leftover chicken works well too.

• All of the vegetables can be prepped a day ahead if you like.  Leave the avocado and cheese for the last minute.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Southwest Grilled Chicken Salad

serves 4

Chicken:

4 thin-cut boneless skinless chicken breasts
2 tbsp taco seasoning
Juice from ½ lime
2 tsp olive oil


Salad:

1/2 large head romaine lettuce, chopped

1/4 head red cabbage, chopped or sliced
3-4 Persian cucumbers, diced
1 orange bell pepper, diced
1 jalapeno, seeded and finely diced 
1 handful cilantro, finely chopped 
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn, frozen or fresh
1/4 cup pepitas
⅓ cup crumbled cotija cheese
1 avocado, sliced 

1/2 lime

Preheat an outdoor grill to medium high, or use an indoor grill pan.  Pat the chicken breast with a papertowel and sprinkle them with the taco seasoning.  Squeeze 1/2 lime over the chicken and drizzle with olive oil.  Grill for 4 minutes each side or until they reach 165 degrees. Set aside to rest.

In a large bowl, mix together romaine lettuce, red cabbage, cucumber, bell pepper, jalapeno, cilantro, cherry tomatoes, black beans, corn, and pepitas.  Add cotija cheese and avocado and toss gently.  Squeeze 1/2 lime and sprinkle the juice over the top.

Slice or cube the chicken and place it on top of the salad.  Serve in individual bowls and all each person to dress their own salad.