When you’re in New York and you receive a visit from some of New York’s Finest, you want to serve them some of your finest flavors. And I can’t think of anything better than a flavorful Chopped Thai Salad topped with crunchy sweet Honey Toasted Cashews from Sunflower Foods! Thanks for stopping by, guys. Come visit Kansas anytime!
Chopped Thai Chicken Salad with Honey Toasted Cashews
¼ cup good olive oil, divided use
1 small red onion, diced
2 garlic cloves, minced
1 lb. boneless, skinless, chicken breasts, cooked, cooled and shredded
4 Tbs. lime juice
zest of 1 lime
3 Tbs. fish sauce
pinch of sugar or a bit of honey, to taste
1 Tbs. fresh ginger
½ – 1 tsp. red pepper flakes
4 cups napa cabbage, shredded
1 cup shredded carrots
1 cup shelled edamame
1 red pepper, seeds and membranes removed, diced
4 scallions, chopped
½ cup fresh basil, chiffonade
½ cup fresh cilantro, chopped
1 cup Sunflower Foods Honey Toasted Cashews
In a large skillet over medium high heat, heat 1 Tbs. oil; when oil is hot, add onion and cook for 1-2 minutes; stir in garlic and cook an additional 30 seconds; stir in cooked, shredded chicken and toss to combine all ingredients.
Meanwhile, make dressing by whisking together lime juice, zest, fish sauce, ginger, and red pepper flakes; whisk in remaining 3 Tbs. oil until dressing in emulsified; sweeten, if desired.
In a large bowl, combine cabbage, carrots, edamame, red pepper, scallions, basil, cilantro, and cooled chicken mixture from skillet; toss with dressing and top with cashews. Serve!
Now You’re Cookin’,
This recipe was shared at the 2016 Fancy Food Show in New York, New York featuring From the Land of Kansas products! You can purchase these products and more at the From the Land of Kansas ecommerce site.