Thai Chicken Salad with Cashew Dressing
red peppers / coleslaw mix

Name: Thai Chicken Salad with Cashew Dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless, sliced into strips; 1 tsp Garlic powder; 1 Bell peppers, red, sliced thinly; 3 Tbsp Cilantro, fresh, chopped; 5 oz Lettuce, romaine, chopped; 1 Tbsp Oil, cooking; 10 oz Coleslaw mix; 1/3 cup Almonds, slivered or sliced; 2 tsp Ginger, fresh, grated; 4 Tbsp Cashew butter; 5 Tbsp Water; 1 Tbsp Vinegar, rice; 1 Tbsp Bragg's / coconut aminos; 1 Tbsp Lime juice; 1 Tbsp Hot sauce; 4 tsp Honey; 1 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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)
Ginger / Peppers / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
Romaine lettuce - Prep as directed.
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

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