Copycat Culver’s Chicken Cashew Salad Recipe


For the chicken

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

For the salad

  • 6 cups chopped romaine lettuce (or mixed greens)
  • 1/2 cup sliced cucumbers
  • 1 cup halved cherry or grape tomatoes
  • 1/2 cup cashews, whole or roughly chopped
  • 1/2 cup shredded sharp cheddar cheese

For the raspberry vinaigrette

  • 1/4 cup raspberry preserves (seedless is best)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


1. Cook the chicken

  • Preheat a grill or large skillet over medium-high heat.
  • Brush chicken breasts with olive oil and season with salt and pepper.
  • Grill or cook for 4-5 minutes per side, or until cooked through (internal temperature reaches 165°F).
  • Let the chicken rest for 5 minutes, then slice into bite-sized pieces.

2. Assemble the salad

  • Divide the lettuce among serving bowls.
  • Top evenly with sliced cucumbers, cherry tomatoes, cashews, shredded cheddar cheese, and the sliced chicken.

3. Make the dressing

  • In a small jar or bowl, whisk together the raspberry preserves, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.

4. Dress and serve

  • Drizzle the desired amount of raspberry vinaigrette over each salad. You may have leftover dressing to store for future use.
  • Enjoy immediately!


Customize the salad: Feel free to add other favorite toppings like dried cranberries, red onion slices, or different types of cheese.

Leftover storage: Store assembled salads without dressing for up to a day in the refrigerator. Leftover dressing can be kept for several days in the fridge.

Make it a meal: Serve with a crusty roll or a slice of bread to make it more filling.


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