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Thai Cashew Chicken Salad Photo

Thai Cashew Chicken Salad Recipe

Tanya Schroeder
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!
5 from 4 votes
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Thai
Servings 4
Calories 389 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 389kcalCarbohydrates: 13gProtein: 23gFat: 26gSaturated Fat: 9gSodium: 308mgFiber: 2gSugar: 4g
Keyword Cashews, Chicken, Dinners, Easy, No Cook, Nuts, Salads, Thai, Vegetables
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