Thai Chicken Salad With Ginger Lime Dressing

Large Saute Pan


1 tablespoon coconut oil
1 small red onion chopped fine
1 teaspoon minced garlic
1 pound boneless skinless chicken breasts

4 tablespoons lime juice
3 tablespoons fish sauce Red Boat brand
1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil)
2 teaspoons red pepper flakes
1 tablespoon honey to taste
3 tablespoons extra virgin olive oil
4 cups shredded Napa cabbage
1 red pepper diced
3 carrots grated
2 scallions chopped
1/4 cup fresh basil chopped
1/4 cup fresh cilantro chopped
1/4 cup raw cashews toasted and chopped


  • Chicken
  • Heat coconut oil over medium high  heat.
  • Season to taste with salt and pepper.
  • Add onion and garlic and cook for two minutes.
  • Add chicken and saute until browned and the chicken is fully cooked.
  • Allow to cool and shred chicken

  • Dressing
  • Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
  • Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor or blender.)

  • Salad
  • In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.

  • Notes
  • Tips and Variations for Making a Thai Chicken Salad
  • Don’t like cilantro?  Substitute green onions.
  • If you want to make this Thai Chicken Salad a little heartier, try adding in rice noodles.
  • The chicken can easily be cooked ahead in the slow cooker!  Try cooking it on low for four hours, adding in a little broth or water for extra moisture.
  • Make it Vegan by substituting cooked and crumbled Tempeh or using Gardein Chicken Scallopini.
  • If a Thai Chicken Salad with Peanut Sauce is more your thing, make the recipe as instructed and substitute in this Peanut Sauce.
  • Skip the fish sauce in the dressing and instead use soy sauce.  (Or gluten free tamari.  Make sure it is organic!)
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