Thai Chicken Salad

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.

Source : https://wendypolisi.com/thai-chicken-salad/