★★★★★ 6799 Ratings : THAI CHICKEN SALAD WITH GINGER LIME DRESSING #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe #salad

You are going to go crazy for this Thai Chicken Salad Recipe! This Asian inspired chicken salad has a spicy Ginger-Lime dressing that you may find yourself hopelessly addicted too! With Napa cabbage, red pepper, carrots, and scallions dressed in this delicious dressing and topped with fresh basil, cilantro, and cashews, you have a healthy chicken salad recipe that feels like anything but a sacrifice.  Gluten-Free and Dairy-Free with a Vegan Option.

Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.

I know a lot of you suffer from it as much as I do.

Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.

I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out.


  • Large Saute Pan
  • Blender


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


  • 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


  • 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
  • See More Recipe Here :


  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


  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.)
  3. Salad
  4. In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.

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!)

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel