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
INGREDIENTS
- 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
DIRECTIONS
- Combine chicken breasts, soy sauce and garlic in a shallow dish or zip-top bag. Cover and refrigerate 1 hour.
- Heat oil in a skillet on medium heat. Brown chicken on both sides
- Stir together coconut milk, sugar and fish sauce. Heat just until warm.
- Mix together lettuce, bell pepper, shallot, lemon grass and chili