Tender chicken, colorful veggies, and creamy Thai curry dressing combine for a vibrant, satisfying salad.
# Components:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ For the Salad
05 - 4 cups mixed salad greens
06 - 1 cup shredded red cabbage
07 - 1 cup julienned carrots
08 - 1 red bell pepper, thinly sliced
09 - 1/2 cup cucumber, thinly sliced
10 - 1/4 cup chopped fresh cilantro
11 - 1/4 cup roasted unsalted cashews, roughly chopped
→ For the Thai Curry Dressing
12 - 1/2 cup mayonnaise
13 - 2 tablespoons coconut milk
14 - 2 teaspoons Thai red curry paste
15 - 1 tablespoon lime juice
16 - 1 tablespoon honey
17 - 1 teaspoon fish sauce
18 - 1 teaspoon grated fresh ginger
19 - 1 clove garlic, minced
20 - Salt and pepper, to taste
# Method:
01 - Preheat your oven to 400°F (200°C).
02 - Rub chicken breasts with olive oil, salt, and black pepper. Place on a baking sheet and bake for 18–20 minutes, or until cooked through. Allow the chicken to rest before thinly slicing.
03 - In a small bowl, whisk together all Thai curry dressing ingredients until smooth. Adjust seasoning to your preference.
04 - In a large salad bowl, combine mixed salad greens, red cabbage, carrots, red bell pepper, cucumber, and cilantro. Toss gently to combine.
05 - Arrange the sliced chicken over the salad. Sprinkle with the chopped roasted cashews.
06 - Drizzle the Thai curry dressing over the salad just before serving, or present it on the side.
