Thai Chicken Salad Recipe

about the recipe

This Thai Chicken Salad Recipe is a sassy scene-stealing meal that delivers mouthfuls that surprise and delight. Crunchy 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.


Chicken – 1 tablespoon coconut oil – 1 pound boneless skinless chicken breasts – 1 teaspoon salt to taste – ½ teaspoon garlic powder – ½ teaspoon gresh ground black pepper Dressing – 4 tablespoons lime juice – 3 tablespoons fish sauce Red Boat brand – 1 tablespoon fresh ginger peeled and grated – 2 teaspoons red pepper flakes – 1 tablespoon honey to taste – 5 tablespoons extra virgin olive oil


Salad – 4 cups shredded Napa cabbage – 1 red pepper or yellow or orange, diced – 3 carrots grated – 2 scallions chopped – ¼ cup fresh basil torn – ¼ cup fresh cilantro chopped – ¼ cup cashews chopped

– Heat coconut oil over medium high heat.

– Season the chicken with salt, garlic powder, and pepper.

– Add chicken and saute until browned and the chicken is fully cooked, about 10 minutes. – Allow to cool and shred chicken

– 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, blender or using an immersion blender.)

– In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.