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.
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
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, blender or using an immersion 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!)