Cashew Chicken Pasta Salad
This Cashew Chicken Pasta Salad is a hearty, refreshing, and slightly nutty salad packed with shredded or cubed chicken, colorful veggies, tender pasta, and toasted cashews tossed in a creamy, tangy dressing. Think of it as a cross between a chicken salad and a pasta salad — but better!
Time
Prep Time: 20 minutes
Cook Time: 10–15 minutes
Total Time: 30–35 minutes
(Chilling recommended: additional 30 min)
Ingredients
Salad:
2 cups cooked and shredded or cubed chicken
2 cups cooked pasta (rotini, bowtie, or penne)
1 cup celery, finely sliced
½ cup red bell pepper, diced
¼ cup green onions, chopped
1 cup roasted, unsalted cashews
½ cup grapes or pineapple chunks (optional for a sweet twist)
¼ cup parsley or cilantro, chopped (optional for freshness)
Dressing:
½ cup mayonnaise
2 tablespoons Greek yogurt or sour cream (for tang)
1 tablespoon Dijon mustard
1 tablespoon honey (optional for sweetness)
1 tablespoon soy sauce or coconut aminos
1 tablespoon apple cider vinegar or lemon juice
Salt and pepper, to taste
Instructions
1. Cook Pasta:
Boil pasta in salted water according to package directions until al dente.
Drain and rinse under cold water to cool. Set aside.
2. Cook or Shred Chicken:
Use leftover or rotisserie chicken, or cook and cube fresh chicken breasts.
Season with a little salt and pepper if cooking from scratch.
3. Make the Dressing:
In a bowl, whisk together:
Mayo
Yogurt or sour cream
Dijon
Honey
Soy sauce
Vinegar/lemon juice
Salt & pepper
Taste and adjust seasoning as needed.
4. Assemble the Salad:
In a large bowl, combine:
Cooked pasta
Chicken
Celery
Bell pepper
Green onions
Grapes or pineapple (if using)
Half the cashews
Pour the dressing over everything and toss until well coated.
5. Chill (Optional but Recommended):
Refrigerate for 30 minutes to let flavors meld and dressing thicken.
6. Serve:
Top with the remaining cashews and herbs before serving for crunch and freshness.
Tips & Notes
For a lighter version: Use all Greek yogurt instead of mayo.
Add extra crunch with shredded carrots or cabbage.
Make it gluten-free with GF pasta and tamari instead of soy sauce.
Frequently Asked Questions
Q: Can I make it ahead of time?
A: Yes! It actually tastes better chilled. Just stir in fresh cashews before serving to keep them crunchy.
Q: Can I make it spicy?
A: Add a pinch of red pepper flakes, sriracha, or chopped jalapenos to the dressing.
Q: Can I skip the fruit?
A: Absolutely — it’s optional. But grapes or pineapple add a nice sweet balance.
Serving Suggestions
Serve chilled as a main dish or side.
Great with toasted baguette slices or crackers.
Perfect for lunchboxes, potlucks, or picnics.
Nutritional Information
Calories: 480
Protein: 28g
Fat: 26g
Carbs: 35g
Fiber: 2g
Sugar: 4g
Sodium: ~500mg