Crispy Thai Chicken Salad
This delicious Thai Chicken Salad is a fresh and flavorful combination of crispy cabbage, sweet carrots, crunchy cashews, and tender, juicy chicken all topped with a zesty honey lime dressing.
Prep Time 12 minutes
Cook Time 7 minutes
For the Chicken
- 1 lb chicken breasts boneless, skinless
- 1 small red onion finely chopped
- 1 tsp garlic paste
For the Dressing
- 4 tbsp lime juice freshly squeezed
- 3 tbsp fish sauce
- 1 tbsp fresh ginger peeled and grated
- 2 tsp red pepper flakes
- 1 tbsp honey
- 3 tbsp olive oil extra-virgin
For The Salad
- 4 cups cabbage shredded
- 1 red pepper diced
- 3 carrots grated
- 2 scallions chopped
- ¼ cup fresh basil chopped
- ¼ cup fresh cilantro chopped
- ¼ cup cashews halved
To Make the Chicken
Prep skillet with cooking spray.Sprinkle the chicken with salt and pepper. Set aside.
Add onion and garlic in the skillet. Cook for two minutes.
Then add chicken to the skillet with the onion and garlic. Saute the chicken until browned and fully cooked.
Set the chicken aside to cool. Once cooled dice the chicken.
To Make the Dressing
Add the lime juice, fish sauce, ginger, and red pepper flakes to a medium bowl. Whisk together to combine.
Slowly add the olive oil whisking as you go.
Next, add honey to taste. Whisk well to incorporate.
For the Salad
Combine the cabbage, red pepper, carrots, scallions, basil, cilantro, and diced chicken into a large mixing bowl.
Add dressing and toss until well combined.
Top with cashews. Serve.