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Thai Chicken Salad with Cashew Dressing
with red peppers / coleslaw mix

Active: 35 min Total: 35 min
This salad was first on the menu in 2015, and it got great reviews, especially the rich and creamy cashew dressing served on top. The recipe is very forgiving, so feel free to mix up the vegetables and proteins you use.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cashew Dressing:
  • Ginger, fresh - 2 tsp , grated
  • Cashew butter - 4 Tbsp
  • Water - 5 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Hot sauce - 1 Tbsp
  • Honey - 4 tsp
  • Oil, cooking - 1 Tbsp
Thai Chicken Salad with Cashew Dressing:
  • Bell peppers, red - 1 , sliced thinly
  • Chicken breasts, boneless and skinless - 1 lb , sliced into strips
  • Garlic powder - 1 tsp
  • Lettuce, romaine - 5 oz , chopped
  • Cilantro - 3 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz
  • Almonds, slivered or sliced - 1/3 cup

Nutrition Facts

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Prep

  1. Ginger / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make cashew dressing - Whisk together cashew butter and water. Stir in ginger, rice vinegar, aminos, lime juice, hot sauce, honey, and cooking oil. Taste; if it’s too salty, add more water. If it’s too tart, add in more sweetener. (Can be done up to 5 days ahead)
  3. Chicken - Slice into strips and then season with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
  4. Lettuce / Cilantro - Prep as directed.

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Make

  1. Heat a wok or saute pan over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until cooked through, 6 to 9 minutes. Remove from heat.
  2. Toss peppers, coleslaw mix, cilantro, romaine, cooked chicken, and almonds with dressing. Taste and season with more salt, pepper, lime juice, and / or hot sauce.

Nutrition Facts

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Reviews

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