Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4
Beware because this Thai Chicken Salad with a spicy Ginger-Lime dressing is super addicting! A hearty and delicious salad that should be in your favourite rotation.
Ingredients
Chicken:
1 lb. boneless skinless chicken breasts
1 tbsp coconut oil
1 tsp minced garlic
salt and pepper to taste
1 small red onion chopped fine
Dressing:
3 tbsp extra virgin olive oil
4 tbsp lime juice
1 tbsp fresh ginger peeled and grated
1 tbsp honey to taste
2 tsp red pepper flakes
3 tbsp fish sauce Red Boat brand
Salad:
1 red pepper diced
4 c. shredded Napa cabbage
3 carrots grated
¼ c. raw cashews toasted and chopped
2 scallions chopped
¼ c. fresh cilantro chopped
¼ c. fresh basil chopped
How to make Thai Chicken Salad
Chicken:
Step 1: On medium-high, heat the coconut oil.
Step 2: Sprinkle the chicken with salt and pepper to taste.
Step 3: Add the onion and garlic into the hot oil and cook for about 2 minutes. Then, add the chicken and saute until cooked through.
Step 4: Set the chicken aside to cool, then shred.
Dressing:
Step 5: Whisk the lime juice, fish sauce, ginger, and red pepper flakes until well mixed.
Step 6: Gradually stir in the olive oil until blended. To taste, add the honey.
Salad:
Step 7: Place the cabbage, red pepper, carrots, scallions, basil, cilantro, and chicken in a large bowl. Combine and toss with the dressing. Top the salad with cashews.
Step 8: Serve and enjoy!
Tips and Variations:
1. Sub the cilantro with green onions.
2. To make this salad heartier, add rice noodles.
3. Cook the chicken ahead in a slow cooker. Set to cook for 4 hours on low. For extra moisture, add a bit of broth or water.
4. Use cooked and crumbled Tempeh or Gardein Chicken Scallopini to make this vegan.
5. To make this organic, use soy sauce or gluten-free tamari instead of fish sauce.
Nutrition Facts:
Calories: 355kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 838mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9185IU | Vitamin C: 51.4mg | Calcium: 54mg | Iron: 2mg
Ingredients
- Chicken:
- 1 lb. boneless skinless chicken breasts
- 1 tbsp coconut oil
- 1 tsp minced garlic
- salt and pepper to taste
- 1 small red onion chopped fine
- Dressing:
- 3 tbsp extra virgin olive oil
- 4 tbsp lime juice
- 1 tbsp fresh ginger peeled and grated
- 1 tbsp honey to taste
- 2 tsp red pepper flakes
- 3 tbsp fish sauce Red Boat brand
- Salad:
- 1 red pepper diced
- 4 c. shredded Napa cabbage
- 3 carrots grated
- ¼ c. raw cashews toasted and chopped
- 2 scallions chopped
- ¼ c. fresh cilantro chopped
- ¼ c. fresh basil chopped
Instructions
Chicken:
Step 1: On medium-high, heat the coconut oil.
Step 2: Sprinkle the chicken with salt and pepper to taste.
Step 3: Add the onion and garlic into the hot oil and cook for about 2 minutes. Then, add the chicken and saute until cooked through.
Step 4: Set the chicken aside to cool, then shred.
Dressing:
Step 5: Whisk the lime juice, fish sauce, ginger, and red pepper flakes until well mixed.
Step 6: Gradually stir in the olive oil until blended. To taste, add the honey.
Salad:
Step 7: Place the cabbage, red pepper, carrots, scallions, basil, cilantro, and chicken in a large bowl. Combine and toss with the dressing. Top the salad with cashews.
Step 8: Serve and enjoy!
Tips and Variations:
1. Sub the cilantro with green onions.
2. To make this salad heartier, add rice noodles.
3. Cook the chicken ahead in a slow cooker. Set to cook for 4 hours on low. For extra moisture, add a bit of broth or water.
4. Use cooked and crumbled Tempeh or Gardein Chicken Scallopini to make this vegan.
5. To make this organic, use soy sauce or gluten-free tamari instead of fish sauce.
