Cashew Crusted Parmesan Chicken Salad

Cashew Crusted Parmesan Chicken Salad

Original Post by Teri in Mar, 2010

I like to get creative when it comes to summer salad dishes and adding chicken whether grilled or baked makes it even better. However, when you combine cashews with herbs and parmesan cheese you really have a dish to write home about. I highly recommend the micro greens, but any leafy lettuce will work.


  • 4 boneless Chicken Breasts
  • ½ cup parmesan cheese
  • ¾ cup cashews – finely chopped
  • 4 crackers rolled out
  • ½ tsp Oregano
  • ½ tsp Thyme
  • ½ tsp Paprika
  • ¼ tsp Cayenne Powder
  • Micro greens or lettuce of your choice
  • Tomato – chopped
  • Onion – chopped
  • Cucumber – chopped

Dipping Mixture:

  • 2 Egg whites
  • 2 tsp arrowroot or cornstarch
  • 2 TBSP lemon juice


Preheat oven to 350 degrees.

Mix greens, tomato, onion and cucumber together and set aside in refrigerator

Make dipping mixture, and then combine crackers, cashews, parmesan cheese and herbs in a bowl.

Then pound chicken, dip in mixture, then in crusting mixture.

Place in glass pan with a small amount of olive oil. Bake for 45 minutes turning once to avoid over-browning.

Slice chicken and add to greens, serve with your favorite dressing.

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