Spicy and Creamy Cashew Chicken Salad

By Andy Baraghani

Published June 18, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Ready In
20 min
Rating
5(26)
Comments
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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.

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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 monosaturated 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.

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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.

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Ratings

5 out of 5
26 user ratings
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Comments

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.

Erin Anderson-White Face

This is delicious! Such a perfect summer meal. I was cooking for a crew that doesn’t like too much heat (unfortunately) so I used about a quarter of one pepper and it was still delicious.

memphis cook

Could use 1- 2 cans chickpeas instead of chicken

memphis cook

Could use 1- 2 cans chickpeas instead of chicken

Anne

I don't see where the peppers come into it?

S in VA

Step 1, 3rd sentence. "Stir in the honey, chile and garlic. "

Mary Smith

It’s in step one.

qatburger

@Anne In step 1…”stir in honey, chile (pepper) and garlic.”

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.

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