Thai Chicken Salad
with cashew sauce / bell peppers / mango smoothie
We first featured this Thai-inspired chicken salad in 2018. From the creamy cashew sauce to the crisp vegetables, this meal is full of flavor and texture.
Ingredients
- 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
- Mango, frozen cubes - 12 oz
- Lime juice - 2 tsp
- Coconut water - 3/4 cup (sub water or juice)
- Ginger, fresh - 1 tsp , grated
- 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 , chopped
- Cabbage, small and red - 1/2 head , thinly sliced or shredded
- Lettuce, romaine hearts - 2 , shredded
- Cashews, roasted and unsalted - 1/3 cup
Prep
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Make cashew sauce - Grate ginger (portion for sauce). 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)
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Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
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Marinate chicken - Whisk together first portion of oil, aminos (portion for chicken), fish sauce, turmeric (if using), 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)
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Cucumbers / Cabbage / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)
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Make smoothie - Combine frozen mango, lime juice, and coconut water in a blender. Grate ginger (portion for smoothie) over top. Blend until smooth.
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Make
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Remove chicken from marinade (discard marinade) and season with some salt and pepper.
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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.
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Assemble salad by forming a bed of lettuce and cabbage. Add bell peppers, cucumbers, and cashews.
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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). Toss to combine. Enjoy smoothie on the side.
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