Thai Cashew Chicken Salad RecipeTanya Schroeder | Lemons for Lulu
This Thai cashew chicken salad is the perfect blend of romaine and bok choy that gets topped with chicken, veggies and a cashew dressing. It has a little Thai flair that is healthy and delicious!
In life there are seasons. My 20s were the season for freedom, fun, and self-discovery. I didn't have much and I didn't care. I was single, carefree and worried only about myself... until I met husband. Then I entered a new season.
My thirties were the season for growing. My husband and I bought our first house; we got a dog and started a family. It was no longer about me; I was responsible for little beings.
Being in our thirties meant that we were learning how to sacrifice our time, money and energy. This was a season for adapting to change.
I find myself in yet another season. Since I am now in my forties, I've come to realize that this is the time to take care of myself. The kids are self-reliant, and while we are busy, the kids have gotten easier. They demand my attention in the form of transportation and money, but now I prioritize time for myself.
I have a strict workout schedule; I've started a skin care regimen (why didn't I start that in my 20's!) and have been paying close attention to the family's diet. Both my husband and I have noticed a huge difference in our bodies by moving towards a more paleo diet.
Now we eat things like Sweet and Spicy Chicken over Spaghetti Squash and Pizza Stuffed Mushrooms. Whole foods and clean eating is making us healthier, which I hope will pay off in the long run.
Who knows, my 50's could be the "screw it" season. I could switch to eating only chocolate, drinking bourbon and binge on cop shows!
About this Cashew Chicken Salad:
This salad is made with a combination of romaine lettuce and bok choy. Bok choy is a Chinese lettuce that has dark, leafy parts that taste crisp and are sturdy enough for this salad. Rotisserie chicken is your friend here, but leftover chicken is great too!
I added cucumbers, shredded carrots and sugar snap peas, but if you aren't concerned with soy then edamame would fantastic! The dressing is made with cashew butter, coconut milk, coconut aminos (soy sauce if you prefer) and a little lime for freshness.
Micro greens dress this salad but are optional, however, the cashew toppings are a must! They add the perfect crunch to this satisfying salad!
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Thai Cashew Chicken Salad Recipe
- 2 cups Red Leaf Romaine Lettuce, coarsely chopped
- 1 1/2 cups Bok Choy, coarsely chopped
- 2 cups Rotisserie Chicken, shredded
- 1/3 cup Shredded Carrots
- 1/2 cup Cucumber Slices
- 3/4 cup Sugar Snap Peas
- 1/2 cup Coconut Milk
- 2 tablespoons Natural Cashew Butter
- 1 tablespoon Coconut Aminos, or soy sauce
- 1 Medjool Date, finely chopped, 1 tablespoon of brown sugar or honey can substitute
- 1 tablespoon Lime Juice
- pinch of Ground Cayenne Pepper
- Salt, to taste
- 1 bunch Asian Micro Greens, optional
- 1/2 cup Cashews
- In a large bowl, combine the chopped lettuce, and bok choy. Top lettuce with shredded chicken, cucumber, and snap peas.
- In a bowl, whisk together the coconut milk, cashew butter, coconut aminos (or soy sauce), date (or honey) lime juice, and cayenne pepper. Add salt to taste. Drizzle dressing over salad and toss to coat. Top salad with micro greens and cashews; serve.
- You can substitute 1 tablespoon of brown sugar or honey for the date, if you like.
- Tanya Schroeder
- Cooking Method:
- No Cook
- Dinners, Nuts, Chicken, Salads, Vegetables, Thai, Cashews, Easy, No Cook
- Related Recipes:
- Dinner Recipes, Nut Recipes, Chicken Recipes, Salad Recipes, Vegetable Recipes, Thai Recipes, Cashew Recipes, Easy Recipes, No Cook Recipes
- Recipe Yields:
- 4 servings
- Prep Time:
- Total Time:
- Related Post:
Author: Tanya Schroeder
Recipe Yields: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Amount Per Serving