Thai Chicken Salad Recipe

Thai Chicken Salad Recipe

This Thai Chicken Salad Recipe is a sassy scene-stealing meal that delivers mouthfuls that surprise and delight. Crunchy fresh Napa cabbage is tossed with tender chicken, red pepper, carrots, and scallions and then dressed with a punchy ginger-lime dressing. Top it off garden-fresh basil and cilantro and then throw in cashews for a little crunch, and you’ve got a party in your mouth going on.

Ingredients

Chicken

• 1 tablespoon coconut oil
• 1 small red onion chopped fine
• 1 teaspoon minced garlic
• 1 pound boneless skinless chicken breasts

Dressing

• 4 tablespoons lime juice
• 3 tablespoons fish sauce Red Boat brand
• 1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil)
• 2 teaspoons red pepper flakes
• 1 tablespoon honey to taste
• 3 tablespoons extra virgin olive oil

Salad

• 4 cups shredded Napa cabbage
• 1 red pepper diced
• 3 carrots grated
• 2 scallions chopped
• 1/4 cup fresh basil chopped
• 1/4 cup fresh cilantro chopped
• 1/4 cup raw cashews 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 saute 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.

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