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Spicy jalapeño cashew chicken salad in a white bowl topped with toasted cashews

Spicy Jalapeño Cashew Chicken Salad

5 from 1 vote
This cashew chicken salad combines rotisserie chicken, toasted cashews, and finely diced fresh jalapeño in a creamy lime-cilantro greek yogurt dressing. It's a no-cook, high-protein lunch that's ready in 15 minutes and only tastes better after a night in the fridge.
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Prep Time 15 minutes
Total Time 15 minutes
Servings : 4 servings

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Ingredients

For the Salad
  • 3 cups finely diced rotisserie chicken breast
  • ½ cup roughly chopped toasted cashews
  • 2 diced fresh jalapeños
  • 2 finely diced celery stalks
  • 3 finely sliced green onions
  • ½ cup finely chopped cilantro
For the Dressing
  • ½ cup plain greek yogurt, non-fat, low-fat, or full-fat
  • 2 tbsp mayonnaise
  • 1 lime, zest & juice
  • 1 tbsp honey
  • salt, to taste
US Customary - Metric
Start Cooking

Instructions
 

  1. Toast the cashews (optional)
    Skip this step if you bought them pre-toasted. Otherwise, choose whichever method fits your setup.
    Stovetop: Add ½ cup roughly chopped toasted cashews to a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat right away so they stop cooking.
    Oven: Spread the cashews in a single layer on a small baking sheet and bake at 350°F (175°C) for 6 to 8 minutes, shaking the pan halfway, until golden and fragrant.
    Air fryer: Spread the cashews in the basket in a single layer and air fry at 325°F (160°C) for 4 to 5 minutes, shaking halfway. Watch closely toward the end since they go from golden to burnt fast.
    Toasted cashews in an air fryer basket for cashew chicken salad
  2. Make the dressing
    In a large bowl, whisk together ½ cup plain greek yogurt, 2 tbsp mayonnaise, 1 lime, zest & juice, 1 tbsp honey, and salt, to taste until smooth and creamy.
    Whisked creamy lime greek yogurt cashew chicken salad dressing
  3. Add the other ingredients
    Add in 3 cups finely diced rotisserie chicken breast, 2 finely diced celery stalks, 2 diced fresh jalapeños (remove the seeds for less heat), 3 finely sliced green onions, ½ cup finely chopped cilantro, and the toasted cashews. Mix until combined.
    Chicken, celery, green onion, jalapeño, cilantro, and cashews in a bowl before mixing
    4. Mix for 2 to 3 minutes. Longer than you think you need so the chicken starts breaking apart and creates a shreddy soft texture.
  4. Chill and serve
    Taste and adjust with more salt, lime juice, or honey if needed. Chill for 20 to 30 minutes before serving so the flavors can meld.
    Close-up of creamy cashew chicken salad with mayonnaise and toasted cashews

Nutrition

Calories: 361kcalCarbohydrates: 14gProtein: 38gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 93mgSodium: 139mgPotassium: 480mgFiber: 2gSugar: 7gVitamin A: 345IUVitamin C: 15mgCalcium: 67mgIron: 2mg

Notes

  • Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
  • Make it dairy-free: Swap the greek yogurt for an equal amount of mayonnaise.
  • Adjust the sweetness: Skip the honey if you prefer a tangier, more savory dressing. 
  • Adjust the heat: For a milder salad, remove all the seeds and white membranes from the jalapeños. Leave some seeds in for more of a kick. For very mild, sub in a few tablespoons of finely diced poblano or green bell pepper.