Asian Zing Cashew Chicken Salad

October 25, 2016




Hello there! Happy Tuesday! I started my teaching service, or inpatient, rotation yesterday, and so far so good! I took a lighter patient load, but the day went fairly smoothly and I stayed busy. I really love rotations like that. Yes, things are a little more chaotic and at times your head feels like it’s spinning, and I am constantly in fear that I am going to drop the ball on something, but I learn soo much more than those rotations where I am tempted to tune out. It’s much more my pace and I’m excited about the upcoming month!

So, on to this recipe. I am eating this for dinner this week and it’s seriously so delicious. You’ll notice there is no recipe for a dressing, but there is so much flavor in the salad and it is so delicious, you honestly do not need it! Not only is the salad bursting with flavor, but the combination of textures is fabulous. You get tons of crunch, and tender, juicy chicken. Am I sometimes eating this for lunch and dinner? Uh, yeah! Plus, the colors are so pretty. Okay, I’m raving, but it’s that good and I know it will make you happy too!

XOXO – Emmy Lou Lou

Asian Salad

Asian Salad


  • SALAD:
  • 2 1/2 Cup Romaine Lettuce
  • 1/4 Cup Edamame
  • 1/4 Cup Shredded Carrots
  • 1/4 Cup Chopped Bell Pepper
  • 1/2 Cup Chopped Cabbage
  • 1/4 Cup Unsalted Cashews
  • 2 Tablespoons Chopped Green Onion
  • 1/2 Cup Low Sodium Soy Sauce
  • 1/2 Cup Water
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Honey
  • 2 Tablespoons Brown Sugar
  • 1 1/2 Teaspoon Minced Garlic
  • 1 Teaspoon Ginger
  • 1 1/2 Teaspoon Cornstarch
  • 2 Pounds Raw Boneless


  1. In a crockpot, combine Sodium, water, rice vinegar, honey, brown sugar, minced garlic, ginger, and cornstarch.
  2. Mix until well combined.
  3. Add chicken to crockpot and spread out until well covered. You may need to add a little extra water.
  4. Cook on low for 8 hours.
  5. After chicken is finished, combine salad ingredients and toss until well combined.
  6. Top with chicken.

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