Skip to content
FREE SHIPPING ON ORDERS OVER $49 AND DISCOUNTED SHIPPING ON ORDERS $49 AND UNDER
FREE SHIPPING ON ORDERS OVER $49
BEST SELLERS BUNDLED!
BEST SELLERS BUNDLED!
Aromatic Chicken and Cashew Salad

Aromatic Chicken and Cashew Salad

Coconut milk, fresh cilantro and basil add a bright fragrance to this Asian influenced chicken salad.

Yield:

4 Servings


Ingredients

For the Chicken:
4 (5-6 ounces each) boneless, skinless chicken breasts
1/4 cup soy sauce
2 cloves garlic, minced
2 tablespoons olive oil

For the Coconut Milk Sauce:
2/3 cup coconut milk
2 teaspoons palm sugar, or brown sugar
2 teaspoons fish sauce

For the Salad:
5-6 ounces mixed lettuce
1 red bell pepper, cut into strips
1 shallot, thinly sliced
1 stalk lemongrass, finely sliced
1-2 jalapeño or Serrano chiles, seeded and thinly sliced
1/4 cup cilantro leaves, roughly torn
2 tablespoons thinly sliced mint leaves
1/4 cup coarsely chopped toasted cashews

Directions

  1. Combine chicken breasts, soy sauce and garlic in a shallow dish or zip-top bag. Cover and refrigerate 1 hour.
  2. Heat oil in a skillet on medium heat. Brown chicken on both sides; cook until no longer pink in center (165°F internal temperature), about 10 minutes. Cool slightly; slice.
  3. Stir together coconut milk, sugar and fish sauce. Heat just until warm.
  4. Mix together lettuce, bell pepper, shallot, lemon grass and chili; divide onto serving plates. Top with sliced chicken and drizzle with sauce. Garnish servings with cilantro, mint and cashews. Serve with remaining sauce.

Previous article Baby Crab Cakes with Spicy Remoulade

Leave a comment

* Required fields