Thai Chicken Salad
Author: 
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
A delicious chopped salad topped with chicken, vegetables, crunchy Asian noodles, and cashews with a homemade lime ginger dressing.
Ingredients
For the chicken:
  • 1 lb. chicken breasts
  • 1 T. olive oil
  • 1 t. garlic powder
  • salt and pepper
For the salad:
  • 2 c. shredded cabbage
  • 2 c. lettuce, chopped
  • 1 red pepper, diced
  • 3 carrots, grated
  • 2 scallions, chopped
  • ¼ c. cilantro, chopped
  • ¼ c. cashews, chopped
For the dressing:
  • 4 T. lime juice
  • 2 T. fish sauce
  • 2 T. soy sauce
  • 1 T. ginger, grated
  • 1 t. chili sauce
  • 1-2 T. honey
  • 3 T. olive oil
  • 2 garlic cloves, minced
For the topping:
  • Crunchy Asian noodles
Instructions
  1. Put the olive oil in a skillet over medium heat.
  2. Sprinkle the chicken with garlic, salt, and pepper. Place in the pan.
  3. Saute for 5-7 minutes per side or until a thermometer reads 170 degrees. Remove from pan and slice into strips.
  4. Combine all ingredients for the salad and divide between 4 plates.
  5. Top the salad with the chicken.
  6. Place all ingredients for the dressing in a mason jar. Screw on the top and shake for 30 seconds. Pour over salads.
  7. Top with crunchy noodles.
Notes
Recipe adapted from Wendy Polisi
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/thai-chicken-salad/