Salads
This Bangladeshi-inspired chicken cashew nut salad brings bold flavors and satisfying textures to your table with a tangy yogurt dressing that ties everything together. The recipe balances tender grilled chicken, crunchy cashews, and fresh herbs—all infused with subtle spices like cumin and turmeric for that authentic touch.
I developed this dish after craving a lighter yet hearty meal that still felt rich and satisfying, perfect for weeknight dinners or festive gatherings.
The secret to this salad lies in the yogurt dressing, which adds a creamy, tangy contrast to the nutty crunch of toasted cashews and the savory chicken.
Grilling the chicken ensures it stays juicy while developing a smoky depth, while the cashews provide that satisfying crunch that keeps every bite exciting.
This dish is designed to be versatile—serve it as a main with warm naan or rice, or as a side to complement grilled meats or seafood.
What makes this recipe stand out is how it blends traditional Bangladeshi flavors with modern simplicity. The dressing is quick to make, and the salad comes together in just 20 minutes—no complicated techniques required.
The result is a dish that’s fresh, flavorful, and packed with protein, making it ideal for those who want something hearty yet light. The combination of textures and flavors ensures every bite is memorable.
Whether you're looking for a weeknight meal or a dish to impress guests, this chicken cashew nut salad delivers. The tangy dressing cuts through the richness of the chicken and nuts, while the herbs add a bright, fresh finish.
Plus, it’s easy to customize—swap in different greens or add your favorite vegetables to make it your own. Let’s get started!
Ingredients for chicken cashew nut salad recipe bangladeshi
Here's what you need for a restaurant-worthy Bangladeshi-inspired chicken salad with bold flavors and satisfying textures.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Marinated for extra flavor |
| Raw Cashews 🥜 | 1 ½ cups | Toasted until golden |
| Plain Yogurt 🥛 | 1 cup | Greek or regular, unsweetened |
| Fresh Cilantro 🌿 | ½ cup | Chopped, stems removed |
| Fresh Mint Leaves 🌿 | ¼ cup | Finely chopped |
| Red Onion 🧅 | 1 whole | Thinly sliced, red preferred |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dressing and grilling |
| Ground Cumin 🌿 | ½ tsp | Toasted for deeper flavor |
| Ground Turmeric 🌶️ | ¼ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
The chicken is the star, so don't skimp on quality. Look for plump, boneless breasts—they stay juicier when grilled. I grab mine from Whole Foods or the butcher counter at Trader Joe's for the freshest cuts. The cashews? Raw, unsalted are a must—they toast up beautifully and add that perfect crunch. Toast them in a dry pan until golden, about 5 minutes, then let them cool. Fresh herbs make all the difference here, so grab a big bunch of cilantro and mint if you can. The red onion adds a sharp bite that cuts through the richness of the chicken and nuts—don't skip it.
No Greek yogurt? Regular plain yogurt works too, just stir it a bit longer. Short on cilantro? Fresh parsley or basil at half the amount will do in a pinch. The dressing comes together in minutes—just mix yogurt, lemon juice, olive oil, and spices. Penzeys spices take this to the next level, but the grocery store stuff works fine. Want more heat? Add a pinch of cayenne. For the chicken marinade, I use garlic, olive oil, and a splash of lemon—let it sit for at least 30 minutes for maximum flavor. The cashews can be toasted ahead and stored in an airtight container for up to 1 week—just reheat in a dry pan before using.
This salad keeps beautifully for 3-4 days in the fridge, but the dressing separates if stored too long. Give it a quick stir before serving. The chicken stays juicy for 2 days if wrapped tightly in plastic. For meal prep, I portion the dressing separately and mix it in just before eating. The herbs? Add them fresh right before serving—they wilt fast in the fridge. This dish reheats well too—30 seconds in the microwave brings back the crunch. Perfect for lunchboxes or quick weeknight dinners.
Why You'll Love This Recipe
- No-Cook Crunch Factor: I swear by the raw cashews here—they add this perfect bite that keeps things interesting. No toasting, no fuss, just chop and toss for that satisfying texture.
- Weeknight Workhorse: Between us, this is my go-to when I need something fast but still feels special. Grill the chicken ahead, toss with yogurt and herbs, and boom—dinner’s ready. (Yes, even on a Tuesday night.)
- Herb-Packed Punch: That mix of cilantro and mint? It’s like a fresh breeze in every bite. The yogurt keeps it creamy, but the herbs make it bright—honestly, it’s the kind of flavor that sticks with you.
- Budget-Friendly Feast: Chicken breast is affordable, and cashews stretch further than you’d think. I make this for four, and it’s gone before the next grocery trip—no sad leftovers here.
Step-by-step instructions for chicken cashew nut salad
Here's how to create this vibrant Bangladeshi-inspired dish with perfectly marinated chicken and crunchy nutty texture.
Marinate the Chicken for Maximum Flavor
In a large mixing bowl, combine the 1.5 lb boneless skinless chicken breast with the 4 cloves minced garlic, 0.5 tsp ground cumin, 0.25 tsp ground turmeric, 1 tsp salt, and 0.5 tsp black pepper. The spices should coat the chicken evenly, creating a fragrant paste that will infuse the meat during marinating.
Add the 0.25 cup lemon juice and 0.25 cup extra-virgin olive oil to the bowl. Using your hands, gently massage the marinade into the chicken until every piece is thoroughly coated. This step ensures tender, flavorful chicken that won't dry out during cooking. Cover the bowl and refrigerate for at least 4 hours or preferably overnight for maximum flavor penetration.
Toast the Cashews for Perfect Crunch
While the chicken marinates, preheat your oven to 350°F. Spread the 1.5 cups raw cashews evenly on a baking sheet lined with parchment paper. Toast for 8-10 minutes, stirring halfway through, until they're golden brown and fragrant. The cashews should be warm to the touch but not burned—this gives them that perfect crunch without bitterness.
Remove from the oven and let them cool slightly. Once cool enough to handle, transfer them to a cutting board and roughly chop them. You don't need to make them too fine—just break them into smaller pieces that will add texture to the salad. Set aside for the final assembly.
Cook the Marinated Chicken
Heat a large skillet over medium-high heat and add the marinated chicken. Cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is no longer pink in the center. The marinade will create a beautiful crust on the outside while keeping the inside juicy.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite remains moist. While the chicken rests, prepare the vegetables by thinly slicing the whole red onion and chopping the 0.5 cup fresh cilantro and 0.25 cup fresh mint leaves into small pieces.
Prepare the Tangy Yogurt Dressing
In a medium bowl, combine the 1 cup plain yogurt with the chopped cilantro and mint. Add the sliced red onion and mix well. The dressing should have a vibrant green color from the herbs and a slightly tangy aroma from the yogurt. This dressing is the heart of the salad, balancing the rich chicken and nutty cashews.
Taste the dressing and adjust the seasoning if needed. You might want to add a pinch more salt or a squeeze of lemon juice to enhance the flavors. The dressing should be thick but still pourable—if it's too thick, you can thin it with a tablespoon or two of water.
Assemble the Salad
Slice the rested chicken into thin strips and add them to the bowl with the yogurt dressing. Gently fold the chicken into the dressing to coat it evenly. Then add the toasted, chopped cashews and mix everything together. The combination of warm chicken, cool yogurt, and crunchy cashews creates a perfect balance of textures and temperatures.
Serve immediately while the chicken is still warm. This salad tastes best when enjoyed fresh, with the chicken retaining its juiciness and the cashews providing that satisfying crunch. Garnish with additional chopped cilantro or mint if desired, and serve with warm naan or crusty bread to soak up any extra dressing.
Pro Tips For Making Chicken Cashew Nut Salad Recipe Bangladeshi
- Cook Chicken Rare: This isn’t a grilled chicken salad—it’s a tender one. Pull chicken off the heat at 155°F (68°C) internal temp, then let it rest 5 minutes. Overcooking turns it dry, and this dish relies on that melt-in-your-mouth texture. I used to burn it to 165°F, then wonder why the salad tasted like rubber.
- Toast Cashews Properly: Skip the raw cashew shortcut—lightly toast them in a dry pan over medium heat for 3-4 minutes until they smell nutty and turn golden. This brings out their flavor and prevents that chalky aftertaste. I learned this after serving a batch where the cashews tasted like they’d been sitting in the pantry for a year.
- Strain That Yogurt: Use thick yogurt—strain it through a clean cloth or fine sieve for at least 30 minutes if it’s too runny. The texture of the salad depends on it, and watery yogurt turns the dressing into a sad, thin sauce. My first attempt with store-bought plain yogurt was a disaster until I borrowed my neighbor’s straining trick.
- Pulse Herbs Lightly: Don’t blend cilantro and mint into a paste—chop them coarsely and pulse just 2-3 times in the food processor. You want visible flecks, not a green slurry. I’ve seen recipes where the herbs disappear entirely, and that’s a missed opportunity for brightness. Keep it fresh-looking, even if it means extra chopping.
Essential equipment for chicken cashew nut salad recipe bangladeshi
Grilling Essentials
For perfectly charred chicken, a charcoal or gas grill is ideal—I use my Weber Spirit II for that authentic smoky flavor. Preheat grates to medium-high heat (about 400°F) and oil them with a folded paper towel dipped in extra-virgin olive oil before adding the chicken.
A meat thermometer (like the Thermoworks Smoke) ensures you hit 165°F internal temperature without overcooking. 🔥
Skillet Must-Haves
A 10-inch cast-iron skillet (I love my Lodge Pre-Seasoned) is perfect for searing the chicken—its heavy base distributes heat evenly and creates that beautiful crust. If you don’t have cast iron, a stainless steel pan works too, but preheat it longer to avoid sticking.
A tongs set (like OXO Good Grips) helps flip the chicken safely without piercing the meat.
Dressing Tools
For the yogurt dressing, a medium mixing bowl (I use Pyrex glass) keeps ingredients contained, and a whisk (like Cuisinart Stainless Steel) ensures smooth blending. A microplane (for garlic) and sharp chef’s knife (I prefer Mercer Culinary Genesis) make prep faster.
Store leftovers in an airtight container—I use Glasslock containers to keep the dressing fresh for up to 3 days.
Toasted Cashew Setup
Toast cashews in a baking sheet lined with parchment paper (I grab Starfrit for easy release). A wire cooling rack helps them cool faster post-toast. For chopping, a small chef’s knife or nut chopper (like OXO Good Grips) works best—no food processor needed!
Store toasted cashews in an airtight container at room temperature for up to 1 week.
Bonus: Garnish Kit
Fresh herbs need a sharp pair of scissors (I use KitchenAid Herb Scissors) for quick chopping. A small bowl (like Corelle Stoneware) holds garnishes neatly. For extra flair, keep toasted sesame seeds or crumbled feta on hand—both add texture and depth to the salad. 💫
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Chicken thighs work beautifully—they stay juicier and add richer flavor. Use 1.5 lb boneless thighs and adjust marinating time to 30 minutes (they cook faster than breasts). The skin-on version adds crispy texture, but remove it before slicing if preferred.
How can I make this salad vegan?
Swap the chicken for grilled tofu or chickpeas (marinate with the same spices). Use coconut yogurt instead of dairy, and ensure cashews are 100% plant-based. The tangy dressing and nutty crunch remain intact—just check for vegan-friendly ingredients in your yogurt brand.
Why does my dressing separate?
The yogurt dressing naturally separates due to its fat content. Stir vigorously before serving, or thin with 1 tablespoon water or lemon juice to emulsify. For a smoother texture, blend the dressing ingredients briefly with an immersion blender.
Can I prep this ahead of time?
Yes! Marinate the chicken and toast the cashews 1 day ahead—store separately in airtight containers. Assemble the salad 4 hours before serving to let flavors meld. Keep the dressing separate until ready to mix, as it thickens over time.
What’s a good substitute for fresh mint?
Use dried mint (1/4 tsp) or fresh basil (1/4 cup) as a close substitute. For a citrusy twist, add 1 tsp lemon zest to the dressing. The herbs balance the richness—don’t skip them entirely!