Thai Chicken Salad Recipe

This Thai Chicken Salad recipe has a spicy Ginger-Lime dressing that will find yourself hopelessly addicted too! Tossed Napa cabbage, red pepper, carrots, and scallions and topped with fresh basil, cilantro, and cashews, you have a healthy chicken salad recipe that feels like anything but a sacrifice.

  • 1 pound boneless skinless chicken breasts
  • 1 small red onion chopped fine
  • 1 tablespoon coconut oil
  • 1 teaspoon minced garlic

  • 1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil)
  • 1 tablespoon honey to taste
  • 2 teaspoons red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fish sauce Red Boat brand
  • 4 tablespoons lime juice

  • 1 red pepper diced
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup raw cashews toasted and chopped
  • 2 scallions chopped
  • 3 carrots grated
  • 4 cups shredded Napa cabbage

Thai Chicken Salad Recipe

  1. Chicken
  2. Heat coconut oil over medium high  heat.
  3. Season to taste with salt and pepper.
  4. Add onion and garlic and cook for two minutes.
  5. Add chicken and saute until browned and the chicken is fully cooked.
  6. Allow to cool and shred chicken

  1. Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
  2. Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor or blender.)

  1. In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.

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