Aromatic Chicken and Cashew Salad

Coconut milk, fresh cilantro and basil add a bright fragrance to this Asian influenced chicken salad.


Servings: 4


  • Chicken:
  • 4 (5-6 ounces each) boneless, skinless chicken breasts
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Coconut Milk Sauce:
  • 2/3 cup coconut milk
  • 2 teaspoons palm sugar, or brown sugar
  • 2 teaspoons fish sauce
  • Salad:
  • 5-6 ounces mixed lettuce
  • 1 red bell pepper, cut into strips
  • 1 shallot, thinly sliced
  • 1 stalk lemongrass, finely sliced
  • 1-2 jalapeño or Serrano chiles, seeded and thinly sliced
  • 1/4 cup cilantro leaves, roughly torn
  • 2 tablespoons thinly sliced mint leaves
  • 1/4 cup coarsely chopped toasted cashews


  1. Combine chicken breasts, soy sauce and garlic in a shallow dish or zip-top bag. Cover and refrigerate 1 hour.
  2. Heat oil in a skillet on medium heat. Brown chicken on both sides; cook until no longer pink in center (165°F internal temperature), about 10 minutes. Cool slightly; slice.
  3. Stir together coconut milk, sugar and fish sauce. Heat just until warm.
  4. Mix together lettuce, bell pepper, shallot, lemon grass and chili; divide onto serving plates. Top with sliced chicken and drizzle with sauce. Garnish servings with cilantro, mint and cashews. Serve with remaining sauce.
  • Yield: 4 Servings