Thai Chicken Salad
with cashew sauce / bell peppers / mango smoothie
From the creamy cashew sauce to a variety of crisp vegetables, these Thai-inspired chicken salads are full of flavor and texture.
Smarts: Make a double batch of cashew sauce tonight so there will be leftovers to drizzle over pork tenderloin later in the week.
Smarts: Make a double batch of cashew sauce tonight so there will be leftovers to drizzle over pork tenderloin later in the week.
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Proteins
Cuisines
Ingredients
Cashew Sauce:
- Ginger, fresh - 1/2 tsp , grated
- Cashew butter - 1/4 cup
- Honey - 2 tsp
- Water - 4 Tbsp , plus more until smooth and pourable
- Vinegar, rice - 2 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Hot sauce (opt) - to taste
Thai Chicken Salad:
- Bell peppers, red - 1 , diced
- Oil, cooking - 2 Tbsp + 1 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Fish sauce - 2 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Coriander, ground - 1 tsp
- Chili garlic sauce - 1 tsp
- Chicken breast tenders - 1 1/2 lbs , sub chicken breasts, sliced into strips
- Cucumbers - 8 oz , sliced into strips for dipping
- Cabbage, small and red - 1/2 head , thinly sliced or shredded
- Lettuce, romaine hearts - 2 , shredded
- Cashews, roasted and unsalted - 1/3 cup
Mango Ginger Smoothie:
- Mango, frozen cubes - 12 oz
- Lime juice - 2 tsp
- Coconut water - 3/4 cup (sub water or juice)
- Ginger, fresh - 1 tsp , grated
Prep
- Make cashew sauce - Double if making Wednesday’s meal. Grate ginger. Combine ginger, cashew butter, honey, water, vinegar and aminos (portion for cashew sauce) in a microwave-safe bowl. Heat, stirring every 20 seconds, until sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
- Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
- Marinate chicken - Whisk together first portion of oil, aminos (portion for chicken), fish sauce, turmeric, coriander and chili garlic sauce. Toss with chicken and tenderize with a fork. Let marinate for 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Cucumbers / Cabbage / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)
- Make smoothie - Combine frozen mango, lime juice and coconut water in a blender. Grate ginger over top. Blend until smooth.
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Make
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- Heat a grill pan or skillet over medium heat. Add second part of oil and then chicken. Sear chicken on both sides until cooked through, 5 to 7 minutes total.
- Assemble salad by forming a bed of lettuce and slaw. Add bell peppers, cucumbers and cashews.
- Top salad with chicken and then drizzle with cashew sauce (if made ahead and refrigerated, you may need to add a splash of water to thin out the sauce; reserve half if doubled). Toss to combine. Enjoy smoothie on the side.
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