Aromatic Chicken and Cashew Salad

By Chakall
Coconut milk, fresh cilantro and basil add a bright fragrance to this Asian influenced chicken salad.
  • Prep: 15
  • Cook: 15
  • Cuisine: Thai
  • Course: Lunch


  • boneless
  • skinless chicken breasts
  • chicken
  • cilantro leaves
  • roughly torn
  • cloves garlic
  • minced
  • coarsely chopped toasted cashews
  • coconut milk
  • Coconut Milk Sauce:
  • fish sauce
  • jalapeno or Serrano chilis
  • seeded and thinly sliced
  • lemongrass finely sliced
  • mixed lettuces
  • olive oil
  • palm sugar or brown sugar
  • red bell pepper cut into strips
  • Salad
  • shallot thinly sliced
  • soy sauce
  • thinly sliced mint leaves


  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
  3. Stir together coconut milk, sugar and fish sauce. Heat just until warm.
  4. Mix together lettuce, bell pepper, shallot, lemon grass and chili