On a hot day, sometimes the best cure for beating the heat is a crunchy, cool salad like this Chopped Thai Cashew Chicken Salad.
It may take you a few minutes to chop this delicious salad, but it will be well worth it in the end when you have a nutritious and refreshing meal on hand.
Chopped Thai Cashew Chicken Salad
Add the chicken, lime juice, olive oil, sesame oil, and salt to a bag or bowl. Marinate for 20 minutes.
When you're ready to cook the chicken, heat a pan or skillet over medium heat.
Remove the chicken from the marinade, shaking it off, and place in the pan. Cook for about 8 minutes per side, or until the chicken is cooked totally though.
While the chicken cooks, mix together the cashew butter, water, honey, red chili paste, soy sauce, and sesame oil. Mix together well and set aside.
Julienne or slice all of the vegetables and add them to a large bowl.
When the chicken has finished cooking, let it rest for 7-10 minutes before slicing and adding to the veggies.
Top with the dressing and toss well. Top with cashews. Serve warm or cold.
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection.