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Aromatic Chicken and Cashew Salad

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

Recipe Details

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 1 hr 30 mins
  • Cuisine:
  • Course:
  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.

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