Ultimate Asian Chicken Chopped Salad

For the spicy honey sesame cashews:
Preheat the oven to 350ºF. Prepare a sheet pan with a sheet of greased parchment paper.

In a small bowl, combine cashews and sesame seeds. Set aside.

In a small sauce pan, combine water, sugar, honey and red pepper flakes with a generous pinch of kosher salt. Bring it to a simmer and let cook for 2–3 minutes.

Remove from the heat and add cashews and seeds to the pot. Stir to coat the nuts and seeds and then place on the prepared sheet pan. Bake cashews and seeds at 350ºF for 15 minutes until golden, stirring every 5 minutes. Transfer the nuts to a fresh sheet of parchment paper and set aside to cool and firm up. Break the nuts apart when cool.

For the ginger sesame vinaigrette:
Add all of the ingredients to the jar of a blender and then puree on high until you have a smooth dressing. Set aside.

For the salad:
In a large bowl, add chicken, cabbages and all of the vegetables, then add the dressing and gently toss the salad to coat. Serve in bowls or transfer to a serving platter and top with cashews.