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Thai Cashew Chicken Salad Recipe – Quick Tips

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Thai Cashew Chicken Salad Recipe - Quick Tips

Thai Cashew Chicken Salad Recipe – Quick Tips: This cashew chicken salad has green lettuce, bok choy, chicken, vegetables, and a cashew sauce with a little bit of heat. This salad has a Thai touch and is both healthy and tasty.

This Thai Cashew Chicken Salad will be your new favorite!

There are different times in life. My 20s were a time of freedom, fun, and getting to know myself. Even though I didn’t have much, I didn’t mind. Before I met my now-husband, I was single, happy, and only thought about myself. Then I moved into a new time of year.

My 30s were a time for me to grow. We bought our first house with my husband, got a dog, and started a family. No longer was it about me; now I was in charge of little people. When we were in our 30s, we had to learn how to give up our time, money, and energy. This was a time when people had to get used to change.

I’m in yet another time of year. Now that I’m in my forties, I’ve realized it’s time to start taking care of myself. The kids can do things on their own, and even though we are busy, they are easy to take care of.

They need my help with things like transportation and money, but now I put myself first. I have a strict routine for working out, I’ve started taking care of my skin (why didn’t I do that in my 20s? ), and I’ve been paying close attention to what my family eats.

My husband and I have both noticed a big change in our bodies since we started eating more paleo. We now eat things like Sweet and Spicy Chicken over Spaghetti Squash and Pizza Stuffed Mushrooms. We are getting healthy by eating whole foods and not wasting food, which I hope will pay off in the long run.

Who knows, maybe my 50s will be the time when I say “screw it”? I could only eat chocolate, drink bourbon, and watch a lot of TV all at once. And I guess that would be fine.

About this chicken salad with cashews

This salad is made with a mix of bok choy and green leaves. Bok choy is a type of lettuce that comes from China. It has dark green leaves that taste crisp and are strong enough for this salad. Here, rotisserie chicken is your friend, but chicken from the night before is also great.

I put in cucumbers, chopped carrots, and sugar snap peas, but edamame would be great if you don’t mind soy. Cashew butter, coconut milk, and coconut aminos (or soy sauce, if you prefer) are used to make the dressing.

Microgreens can be used to decorate this salad, but you don’t have to. Cashews, on the other hand, are a must. They give this full and fulfilling meal just the right amount of crunch.

Ingredients Thai Cashew Chicken Salad Recipe

Dressing

  • 3 tbsp roasted, salted cashews
  • 1 tbsp each chopped fresh ginger, cilantro and shallots
  • 2 tbsp each rice vinegar and fresh 
lime juice
  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil
  • 1 clove garlic
  • 1/2 tsp raw honey
  • 2 tbsp safflower oil
  • Sea salt and ground black pepper, 
to taste

Chicken

  • 4 5-oz boneless, skinless 
chicken breasts
  • 1/8 tsp each salt and ground 
black pepper
  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil

Salad

  • 4 cups shredded napa cabbage
  • 2 heads baby bok choy, chopped (about 2 cups)
  • 1 cup snow peas, halved crosswise
  • 1 cup julienned carrots
  • 1 cup roughly torn radicchio
  • 1 bunch green onions, sliced (white and green parts, divided)
  • ½ cup chopped fresh cilantro
  • ½ cup diced daikon radish or
red radish
  • ¼ cup chopped roasted, 
salted cashews

Preparation – Thai Cashew Chicken Salad Recipe

Make the sauce: Pulse 3 tablespoons of cashews in a food processor until they become a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic, honey, and pulse until chopped, scraping the sides of the bowl. Add safflower oil and mix until everything is mixed. Add salt and pepper to taste.

Oil the grill pan and heat the grill to medium-high heat. Salt and pepper the chicken with 1/8 teaspoon of each. Mix together 1 tbsp of soy sauce and 1 tbsp of sesame oil, then brush it on the chicken. Cover the grill and cook the chicken for about 4 to 5 minutes per side, or until an instant-read thermometer put into the middle part reads 165°F. Place the chicken on a plate and tent it with foil.

In a large bowl, mix cabbage, bok choy, snow peas, carrots, radicchio, the whites of the green onions, 1/2 cup cilantro, and radish. Toss with sauce to coat. Put salad on each plate. Slice a chicken breast and put it on top of each salad. Put the green parts of onions and 1/4 cup of chopped cashews on top of salads.

Nutrition Information – Thai Cashew Chicken Salad Recipe

  • Serving Size: 1/4 of salad
  • Calories: 426
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 78 mg
  • Fat Content: 24 g
  • Fiber Content: 4 g
  • Protein Content: 34 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 635 mg
  • Sugar Content: 8 g
  • Monounsaturated Fat Content: 0 g
  • Polyunsaturated Fat Content: 0 g
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