Thai Chicken Salad (Serves 4)
This Thai Chicken Salad recipe has a spicy Ginger-Lime dressing that will find yourself hopelessly addicted too! Tossed Napa cabbage, red pepper, carrots, and scallions and topped with fresh basil, cilantro, and cashews, you have a healthy chicken salad recipe that feels like anything but a sacrifice.
Prep Time 15mins + Cook Time 20 mins
Ingredients-
500gm Chicken breasts, boneless skinless
Produce
-
1/4 cup Basil, fresh
-
3 Carrots
-
1/4 cup Cilantro, fresh
-
1 tsp Garlic
-
1 tbsp Ginger, fresh
-
4 cups Napa cabbage
-
1 Red onion, small fine
-
2 Scallions
Condiments
-
3 tbsp Fish sauce
-
1 tbsp Honey
-
4 tbsp Lime juice
Baking & spices
-
1 Red pepper
-
2 tsp Red pepper flakes
-
1 Salt and pepper
Oils & vinegars
-
1 tbsp Coconut oil
-
3 tbsp Olive oil, extra virgin
Nuts & seeds
-
1/4 cup Cashews, raw toasted and chopped
Instructions
Chicken
-
Heat coconut oil over medium high heat.
-
Season to taste with salt and pepper.
-
Add onion and garlic and cook for two minutes.
-
Add chicken and sauté until browned and the chicken is fully cooked.
-
Allow to cool and shred chicken
Dressing
-
Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
-
Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor or blender.)
Salad
-
In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.
Notes
Tips and Variations for Making a Thai Chicken Salad
- Don't like cilantro? Substitute green onions.
- If you want to make this Thai Chicken Salad a little heartier, try adding in rice noodles.
- The chicken can easily be cooked ahead in the slow cooker! Try cooking it on low for four hours, adding in a little broth or water for extra moisture.
- Make it Vegan by substituting cooked and crumbled Tempeh or using Gardein Chicken Scallopini.
- If a Thai Chicken Salad with Peanut Sauce is more your thing, make the recipe as instructed and substitute in this Peanut Sauce.
- Skip the fish sauce in the dressing and instead use soy sauce. (Or gluten free tamari. Make sure it is organic!)
Nutrition
Calories: 355kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 838mg | Fibre: 3g | Sugar: 6g | Vitamin A: 9185IU | Vitamin C: 51.4mg | Calcium: 54mg | Iron: 2mgRecipe Credit @wendypolisiEnjoy, absolutely beautiful ! x
-
