Thai Chicken Salad

Ginger lime dressing, crunchy cabbage, salty cashews and chicken make this the perfect meal!

RECIPE:

Chicken

• 1 pound boneless skinless chicken breasts

• 1 teaspoon salt to taste

• ½ teaspoon garlic powder

• ½ teaspoon gresh 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 red pepper or yellow or orange, diced

• 3 carrots grated

• 2 scallions chopped

• ¼ cup fresh basil torn

• ¼ cup fresh cilantro chopped

• ¼ cup cashews chopped

Chicken

• medium high heat.

• Season the chicken with salt, garlic powder, and pepper.

• Add chicken and saute until browned and the chicken is fully cooked, about 10 minutes.

• Allow to cool and shred chicken

Dressing

• Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes. 

• Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor, blender or using an immersion blender.)

Salad

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

4 Servings:

7 points

249 calories

17g fat

5g carbs

20g protein

Original Recipe: https://wendypolisi.com/wprm_print/thai-chicken-salad-recipe

YouTube Video: https://youtu.be/tZ0DWNvUFOg