Thai Cashew Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded chicken, sliced bell peppers, shredded carrots, sliced cucumber, and chopped cilantro.
• STEP 2.In a small bowl, whisk together lime juice, fish sauce, honey, and minced garlic to make the dressing.
• STEP 3.Pour the dressing over the salad and toss to combine. Top with roasted cashews.
• STEP 4.Serve the Thai Cashew Salad chilled and enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like shredded cabbage, bean sprouts, or cherry tomatoes.
• For a vegetarian version, you can substitute tofu or tempeh for the chicken.
• To make it spicier, add some sliced Thai chili peppers or a drizzle of sriracha sauce.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If you're making the salad ahead of time, keep the dressing separate and toss it with the salad just before serving.
• You can serve the Thai Cashew Salad as a main dish or as a side dish with grilled meat or seafood.