Thai Chicken Salad with Cashew Dressing
with red peppers & coleslaw mix
We transformed Thai Peanut Noodles into a paleo-friendly salad the week of 5/25/15, and it was a fresh and easy meal! The original featured red peppers and coleslaw mix but feel free to mix up the veggies or proteins this time - all you need is the cashew dressing to pull it all together.
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Ingredients
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 - 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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