Thai Chicken Salad With Ginger Lime Dressing

Equipment
Large Saute Pan
Blender

Ingredients

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

Dressing
4 tablespoons lime juice
3 tablespoons fish sauce Red Boat brand
1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil)
2 teaspoons red pepper flakes
1 tablespoon honey to taste
3 tablespoons extra virgin olive oil
Salad
4 cups shredded Napa cabbage
1 red pepper diced
3 carrots grated
2 scallions chopped
1/4 cup fresh basil chopped
1/4 cup fresh cilantro chopped
1/4 cup raw cashews toasted and chopped



Instructions

• Chicken
• Heat coconut oil over medium high  heat.
• Season to taste with salt and pepper.
• Add onion and garlic and cook for two minutes.
• Add chicken and saute until browned and the chicken is fully cooked.
• 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 or blender.)
• 
  
• Salad
• In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.
• 
  
• Notes
• Tips and Variations for Making a Thai Chicken Salad
• Don’t like cilantro?  Substitute green onions.
• If you want to make this Thai Chicken Salad a little heartier, try adding in rice noodles.
• The chicken can easily be cooked ahead in the slow cooker!  Try cooking it on low for four hours, adding in a little broth or water for extra moisture.
• Make it Vegan by substituting cooked and crumbled Tempeh or using Gardein Chicken Scallopini.
• If a Thai Chicken Salad with Peanut Sauce is more your thing, make the recipe as instructed and substitute in this Peanut Sauce.
• Skip the fish sauce in the dressing and instead use soy sauce.  (Or gluten free tamari.  Make sure it is organic!)

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