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Thai Chicken Salad
with cashew sauce / bell peppers / mango smoothie

Active: 40 min Total: 40 min
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.


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


  1. 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)
  2. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
  3. 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)
  4. Cucumbers / Cabbage / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)
  5. Make smoothie - Combine frozen mango, lime juice and coconut water in a blender. Grate ginger over top. Blend until smooth.

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  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. 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.
  3. Assemble salad by forming a bed of lettuce and slaw. Add bell peppers, cucumbers and cashews.
  4. 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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