You can never have too many chicken salad recipes in my book. I don’t really care for mayo so this is a great change up to the traditional chicken salad recipe.  Plus, I loooove the combination of flavors in thai recipes.

Thai Cashew Chicken Salad tastes amazing on it’s own or you could serve it on a bed of lettuce or make it into a wrap or sandwich.

Or just eat it out of the bowl with a spoon, as I prefer to do 🙂

Ingredients

For the Salad

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/2 small head of red cabbage, shredded
• 1-2 carrots, shredded
• 2 tablespoons green onion
• 1/2 cucumber, diced
• 1/2 cup chopped cashews

For the Dressing

• 1 clove garlic, minced
• 1 tablespoon jalapeño, diced (optional)
• 1 tablespoon fresh cilantro, chopped
• 1/4 cup almond or peanut butter
• 1/2 of a lime, juiced
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/4-1/2 cup water

Directions

1. Place shredded chicken, cabbage, carrots, green onion, and cucumber in a large bowl and gently mix until combined.
2. For the dressing all ingredients EXCEPT the water to a blender or mini chopper and blend well. Slowly add water to desired consistency.
3. Place chicken salad on a plate and drizzle with dressing. Top with cashews and chopped fresh cilantro. You could also serve this on a bed of lettuce or as a sandwich or wrap. Place any extra dressing in a sealed container in the fridge.

Enjoy!