Thai Chicken Salad
Ingredients
Chicken
-
1
tablespoon
coconut oil
-
1
pound
boneless skinless chicken breasts
-
1
teaspoon
salt to taste
-
½
teaspoon
garlic powder
-
½
teaspoon
fresh ground black pepper
Dressing
-
4
tablespoons
lime juice
-
3
tablespoons
fish sauce
-
1
tablespoon
fresh ginger, peeled and grated
-
2
teaspoons
red pepper flakes
-
1
tablespoon
honey to taste
-
5
tablespoons
extra virgin olive oil
Salad
-
4
cups
shredded Napa cabbage
-
1
medium
red pepper, diced
-
3
medium
carrots, grated
-
2
medium
scallions, chopped
-
¼
cup
fresh basil, torn
-
¼
cup
fresh cilantro, chopped
-
¼
cup
cashews, chopped
Instructions
- Heat coconut oil over medium-high heat.
- Season the chicken with salt, garlic powder, and pepper.
- Add chicken to the pan and sauté until fully cooked, about 10 minutes.
- Allow the chicken to cool and then shred it.
- In a bowl, whisk together lime juice, fish sauce, ginger, and red pepper flakes to make the dressing.
- Slowly whisk in olive oil until the dressing is emulsified. Add honey to taste.
- In a large bowl, combine Napa cabbage, red pepper, carrots, scallions, basil, cilantro, and shredded chicken.
- Toss the salad with the dressing and top with cashews before serving.
Nutrition Facts (estimated)
Servings
4
Calories
454
Total fat
28g
Total carbohydrates
24g
Total protein
30g
Sodium
1847mg
Cholesterol
73mg
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