Culver's Cashew Chicken Salad Recipe

Make our Culver's Cashew Chicken Salad Recipe at home. With our Secret Restaurant Recipe your Cashew Chicken Salad will taste just like Culver's.

Prep Time30

Active Time45

Total Time1 15

Course: Lunch, Main Course, Salad

Cuisine: American

Keyword: Culver's, Salad

Yield: 2 Salads

2 boneless, skinless Chicken Breasts
Extra Virgin Olive Oil
Salt and freshly ground Black Pepper to taste
8 loosely-packed cups chopped Romaine Lettuce chopped
1 large or 2 small Cucumbers sliced
12 - 16 Cherry Tomatoes cut in 1/2, if desired
1 cup Cashew Halves
4 ounces Mild Cheddar Cheese freshly grated
Raspberry Vinaigrette, store bought or homemade, of choice, or other Dressing, of choice (See box below for links to Ruby Tuesday's Raspberry Vinaigrette Recipe and several more delicious alternatives from your favorite restaurants.)

Heat grill to high. Preheat oven to 350°F.
Place chicken breasts on a plate or work surface. Dry with a paper towel.
Brush chicken, on both sides, with olive oil. Season, on both sides, salt and pepper, to taste.
Place on grill and cook for about 1 minute per side to sear the outside and get those cool grill marks.
Remove from grill to a cooking sheet.
Place chicken in oven and cook for 20 to 30 minutes, until no longer pink in the center and they reach an internal temperature of 165°F.
Remove from oven to a cutting board and let rest for 5 minutes.
While chicken is resting, divide lettuce between plates.
Arrange cucumber slices and cherry tomatoes on salad.
Sprinkle with cashew halves and cheddar cheese.
Slice chicken. Artfully arrange chicken slices on top (Or just throw them on. It's you salad.)
Serve with Raspberry Vinaigrette or other dressing, of choice.

Culver's Cashew Chicken Salad