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Thai Chicken Salad with Cashew Dressing
red peppers / coleslaw mix

Active: 30 min Total: 30 min
This Thai chicken salad is full of textures and colors. Tossed in our cashew dressing, it'll also be packed with lots of flavor too!
Smarts: If you're already enjoying grill-friendly weather, feel free to thread chicken through skewers and grill for 3 to 4 minutes on each side.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Thai Chicken Salad with Cashew Dressing:
  • Chicken breasts, boneless and skinless - 1 lb , sliced into strips
  • Garlic powder - 1 tsp
  • Bell peppers, red - 1 , sliced thinly
  • Cilantro, fresh - 3 Tbsp , chopped
  • Lettuce, romaine - 5 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz
  • Almonds, slivered or sliced - 1/3 cup
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

Prep

  1. Chicken - Slice into strips and then season with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
  2. Ginger / Peppers / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
  3. Romaine lettuce - Prep as directed.
  4. 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)

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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.

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