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

Active: 30 min Total: 30 min
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

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 - 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

Nutrition Facts

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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.

Nutrition Facts

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Reviews

Ratings

Original (120)
Gluten-free (10)
Paleo (11)
Vegetarian (30)

55 reviews

Didn’t really like it.. not a big fan of tofu, and I prefer cabbage raw i guess

By: Nienke
Posted: Oct 27, 2020
Diet: Vegetarian
0 Helpful

Works well with broccoli. The sauce is so easy and delicious, this is a great quick dinner option. Didn't really need the cornstarch on the tofu though.

By: Kayla
Posted: Jun 15, 2019
Diet: Vegetarian
0 Helpful

I made this with rice noodles instead. Amazing!

By: Tracey
Posted: Dec 02, 2017
Diet: Gluten-free
0 Helpful

Used peanut butter instead of cashew. AMAZING.

Posted: Aug 15, 2017
Diet: Paleo
0 Helpful

Made this and subbed Gardein Vegetarian Chicken. Also, by accident I used rice vermicelli (which I'd bought for a recipe later in the week)... it worked well actually! I used broccoli/carrot slaw mix from Trader Joe (sauteed), reserved the bell pepper raw (toddler preference), and saved sirrachi sauce to pour on top for the adults. Really good.

By: Hope
Posted: Apr 05, 2017
Diet: Original
0 Helpful

Easily customizable for taste preferences. I liked making my own sauce it felt much cleaner. My husband remarked on the lack of crunch so I will add water chestnuts or sprouts next time (I had to use frozen peppers). Very good taste! I used soba noodles and made plenty for leftovers. Delicious cold the next day!

By: Lauren
Posted: Sep 15, 2016
Diet: Original
0 Helpful