Fresh Thai Chicken Salad with Ginger Lime Dressing


Thai Chicken Salad with Ginger Lime Dressing Beautiful Thai Chicken Salad Recipe Wendy Polisi











Equipment






  • Large Saute Pan

  • Blender









Ingredients







Chicken






  • 1 tablespoon coconut oil

  • 1 small red onion chopped fine

  • 1 teaspoon minced garlic

  • 1 pound boneless skinless chicken breasts

















Dressing






  • 4 tablespoons lime juice

  • 3 tablespoons fish sauce Red Boat brand

  • 1 tablespoon fresh ginger peeled and grated (or 2 drops
    Ginger Essential Oil)

  • 2 teaspoons red pepper flakes

  • 1 tablespoon honey to taste

  • 3 tablespoons extra virgin olive oil

























Salad






  • 4 cups shredded Napa cabbage

  • 1 red pepper diced

  • 3 carrots grated

  • 2 scallions chopped

  • 1/4 cup fresh basil chopped

  • 1/4 cup fresh cilantro chopped

  • 1/4 cup raw cashews toasted and chopped































Instructions








Chicken






  1. Heat coconut oil over medium high  heat.

  2. Season to taste with salt and pepper.

  3. Add onion and garlic and cook for two minutes.

  4. Add chicken and saute until browned and the chicken is fully
    cooked.

  5. Allow to cool and shred chicken





















Dressing






  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.)









Salad






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





Notes






  • Tips and Variations for Making a Thai Chicken Salad

  • Don’t like cilantro? 
    Substitute green onions.

  • If you want to make this Thai Chicken Salad a little
    heartier, try adding in rice noodles.

  • The chicken can easily be cooked ahead in the slow
    cooker!  Try cooking it on low for four
    hours, adding in a little broth or water for extra moisture.

  • Make it Vegan by substituting cooked and crumbled Tempeh or
    using Gardein Chicken Scallopini.

  • If a Thai Chicken Salad with Peanut Sauce is more your
    thing, make the recipe as instructed and substitute in this Peanut Sauce.

  • Skip the fish sauce in the dressing and instead use soy
    sauce.  (Or gluten free tamari.  Make sure it is organic!)
































Nutrition




Calories: 355kcal | Carbohydrates: 15g | Protein: 28g | Fat:
20g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 838mg
| Fiber: 3g | Sugar: 6g | Vitamin A: 9185IU | Vitamin C: 51.4mg | Calcium: 54mg
| Iron: 2mg




















This article and recipe adapted from this site







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