Thai Chicken Salad


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


  • 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.

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