We decided it was time to give our plain old boring chicken salad a little bit of a make-over today. It was definitely time.
Even though healthy food does not always sound super great all of the time, we really do try to eat well most of the time. Especially for lunch. A healthy lunch just kind of sets the rest of the day up for success.
But to be real honest, there are some days where the last thing I want to eat for lunch is another salad. So, it was out of this boredom with salads that this recipe was born.
And believe me, this salad is anything but boring. Mostly because of how perfectly the bold, tangy flavors of Thai dressing mix together with the cold crisp crunchiness of lettuce, carrots, peppers, cashews and cabbage.
Hope you enjoy this one as much as we do!
- 2 chicken breasts, cubed
- 1 tablespoon lime juice
- 1 tablespoon coconut oil
- 1 teaspoon smoke paprika
- salt/pepper for seasoning
- ⅓ cup canola oil
- 1 garlic clove, peeled
- 4 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 16 oz. can mandarin oranges, drained
- 4 cups romaine lettuce, chopped
- 2 cups napa cabbage, chopped
- 1 cup shredded carrots
- 3 green onions, sliced thin
- ½ cup cashews, roasted with salt
- 1 red bell pepper, chopped
- ½ cup cilantro leaves
- Place all ingredients for dressing into a food processor and blend until smooth.
- In a skillet, add coconut oil and chicken with seasonings and cook on med-high heat 15 minutes or until browning.
- While chicken is cooking, slice up lettuce, cabbage, carrots, pepper, cilantro leaves and green onions into thin strips and place into 2 large bowls.
- When chicken is done add on top of salad with cashews.
- Drizzle with dressing, toss gently until well combined and serve immediately.
Salad will say fresh longer if dressing is stored separately and tossing into salad before serving.