A crunchy, savory twist on the classic, with crispy leeks, tender shredded chicken, and a naturally sweet maple dressing.
This isn’t your average takeout salad. We’ve kept the core elements you love—crunchy cabbage, juicy chicken, a tangy-sweet sesame dressing—but swapped the crispy rice noodles for delicate fried leeks and added toasted cashews for an extra nutty bite. Sweetened with maple syrup instead of sugar, this version is a little cleaner, a little cozier, and still totally craveable.
Salad Ingredients:
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2 large heads of Romaine
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1 cup cooked shredded chicken (roast or poached works great)
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½ cup toasted cashews
- 1 bunch fresh cilantro
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6 green onions, sliced thin
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1 large leek, white part only, cut into thin matchsticks
- 3 garlic cloves
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1/4 cup coconut oil, for frying
Maple Sesame Dressing:
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3 tablespoons rice vinegar
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2 tablespoons maple syrup
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2 tablespoon soy sauce (or tamari/coconut aminos for gluten-free)
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1 tablespoon toasted sesame oil
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1/4 cup avocado or olive oil
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1 teaspoon Dijon or regular mustard (optional, for a little tang
Instructions:
1. Fry the Leeks:
Heat ½ inch of oil in a small pan over medium heat. Add the leeks and thinly slice garlic cloves in batches, frying until golden and crispy (about 1–2 minutes). Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Let them cool and crisp up.
2. Make the Dressing:
In a small bowl or jar, whisk together rice vinegar, maple syrup, soy sauce, sesame oil, avocado oil, and mustard. Season with a pinch of salt and pepper. Taste and adjust to your liking.
3. Assemble the Salad:
In a large bowl, toss together lettuce, cilantro, and green onion. Add in the shredded chicken and cashews.
4. Dress & Top:
Pour the dressing over the salad and toss well to coat. Just before serving, top with the crispy fried leeks so they stay crunchy.
Optional Add-Ons:
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Add mandarin orange segments for a burst of citrus
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Sprinkle with sesame seeds for extra texture
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Use rotisserie chicken for easy prep
