Tuesday, April 21, 2020

THAI CHICKEN SALAD RECIPE



THAI CHICKEN SALAD RECIPE





A chicken salad with a fantastic Thai chilli and lime vinaigrette with an excellent acid-sweet-salty-spicy balance for which Southeast Asian cuisine is known. Using the garlic and chili sauce is a great way to thicken the dressing and add more layers of flavor.

Ingredients

Chicken
  • 1 pound boneless skinless chicken breasts
  • 1 small red onion chopped fine
  • 1 tablespoon coconut oil
  • 1 teaspoon minced garlic

Dressing
  • 1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil)
  • 3 tablespoons fish sauce Red Boat brand
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons red pepper flakes
  • 1 tablespoon honey to taste
  • 4 tablespoons lime juice

Salad
  • 1/4 cup raw cashews toasted and chopped
  • 4 cups shredded Napa cabbage
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh basil chopped
  • 2 scallions chopped
  • 1 red pepper diced
  • 3 carrots grated


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. Enjoy your salad!