Thai Chicken Salad

31 Aug

Serves 4
Container Equivalents (per serving): 1 Red, 2 Green, 1/2 Blue, 1 Orange
Smart Points- 8

1 pound boneless chicken breast
1 small red onion, chopped fine
1 teaspoon minced garlic
4 cups shredded Napa cabbage
1 red pepper, diced
3 carrots, grated
2 scallions, chopped
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
¼ cup raw cashews, toasted and chopped

Ginger Lime Dressing
4 tablespoons lime juice
3 tablespoons fish sauce
1 inch piece fresh ginger, peeled and grated
2 teaspoons red pepper flakes
1/2 teaspoon raw honey
3 tablespoons extra virgin olive oil

1. In a pan, spray olive oil cooking spray. Add onions and garlic and cook for about 2 minutes. Add chicken and cook until browned and chicken is fully cooked.
2. Add cabbage, red pepper, carrots into the pan. Cook until vegetables soften.
3. Make the dressing by whisking together the lime juice, fish sauce, ginger, honey and red pepper flakes. Slowly whisk in the olive oil until emulsified.
4. Toss salad with dressing, scallions, basil and cilantro. Top with cashews and serve.

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