Spicy and Creamy Cashew Chicken Salad

By Andy Baraghani

Updated June 25, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Ready In
20 min
Rating
5(1,306)
Comments
Read comments

Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you’ll happily keep in the fridge for a few days, if it lasts that long.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 3 tablespoons cashew or peanut butter 

  • ¼ cup fresh lemon juice 

  • 3 tablespoons extra-virgin olive oil 

  • 2 tablespoons soy sauce or tamari 

  • 2 teaspoons honey

  • 1 to 2 medium-hot green chiles, (such as serrano or jalapeño), finely grated 

  • 1 garlic clove, finely grated 

  • Salt and freshly ground black pepper 

  • ½ medium head green or red cabbage, coarsely chopped or torn (8 cups)

  • 3 cups/about 12 ounces shredded cooked chicken 

  • 2 small cucumbers, halved lengthwise and thinly sliced 

  • 1 cup mixed tender herbs (such as cilantro, basil and mint, very coarsely chopped) 

  • ½ cup roasted salted cashews, coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 64 milligrams cholesterol; 523 calories; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 10 grams fiber; 1015 milligrams sodium; 32 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.

  2. Step 2

    Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce. 

  3. Step 3

    Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.

Tip

  • Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,306 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

memphis cook

Could use 1- 2 cans chickpeas instead of chicken

NL

This was fabulous! I made it for my knit group picnic today, followed the recipe. I used smooth peanut butter and only 1 jalapeño, and 1 tbsp each of coconut aminos and soy. I dressed it and refrigerated it overnight. This allowed the flavors to mesh beautifully. This is going in the rotation.

R

Great, easy and very similar to the Indonesian dish gado gado. I used to make warm peanut sauce, but this cold version is very simple to make and doesn't require a stove in summer. Maybe nice to vary with a selection of typically Indonesian gado gado ingredients: green beans, egg (instead of / added to the chicken proteins), sliced boiled potato, taugé (fresh, crispy soy sprouts).

CQ

I like this and updated as follows: We spin this Asian at my house. So to the dressing as written add fresh ginger, gochujang, dash fish sauce, crunchy peanut butter and use a neutral oil vs olive. For salad use BOTH red and green cabbage and a fistful of spinach with a grated carrot. As others note: the fresh herbs make this. Go big! For vegan night omit the fish sauce and toss some marinated extra firm tofu in the air fryer til crispy on the outside and soft on the inside. Either way you spin the protein, this is good as written and better with some simple tweaks!

Marty

Very good. Can be made ahead. 3 C chicken = 1 rotisserie chicken. Hot sauce (eg Cholula) much easier than grating jalapeno and really adds to the flavor. Cashew butter flavor did not come thru; would try peanut butter next time. Green cabbage was fine but would try red next time. My basil turned out to be unusable, so I had only some mint; look forward to having more herbs next time.

Justin

Quite bland, and the dressing was too watery. Definitely didn't need the additional 3T of water.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.