Name: Thai Cashew Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4.0
Cuisine: Thai
Ingredients: 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

Thai Cashew Chicken Salad Recipe

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15 m 4 Servings

Ingredients

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

Directions

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.

Notes

You can substitute 1 tablespoon of brown sugar or honey for the date, if you like.