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

Name: Thai Chicken Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 tsp Ginger, fresh, grated; 1/4 cup Cashew butter; 2 tsp Honey; 4 Tbsp Water, plus more until smooth and pourable; 2 Tbsp Vinegar, rice; 1 Tbsp Bragg's / coconut aminos; to taste Hot sauce (opt); 1 Bell peppers, red, diced; 2 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Bragg's / coconut aminos; 2 tsp Fish sauce; 1/2 tsp Turmeric, ground (opt); 1 tsp Coriander, ground; 1 tsp Chili garlic sauce; 1 1/2 lbs Chicken breast tenders, sub chicken breasts, sliced into strips; 8 oz Cucumbers, sliced into strips for dipping; 1/2 head Cabbage, small and red, thinly sliced or shredded; 2 Lettuce, romaine hearts, shredded; 1/3 cup Cashews, roasted and unsalted; 12 oz Mango, frozen cubes; 2 tsp Lime juice; 3/4 cup Coconut water (sub water or juice); 1 tsp Ginger, fresh, grated

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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.

Reviews

Ratings

0 reviews