Thai Chicken Salad with Fresh Herbs & Lime Dressing

Summary

Using Foster Farms Chicken Breasts, this Thai salad is wonderful as a meal for yourself or as a complimentry side dish to your main meal.

DIRECTIONS

1. Put lime juice, fish sauce, the sugar, cayenne, 3/8 teaspoon salt, a dash of black pepper and 1 tablespoon of the oil in a small jar. Seal lid tightly. Shake well; set aside.

2. In a large bowl, toss together lettuce, cabbage, carrot, mint, basil, and cilantro; keep chilled.

3. Put onion in a medium bowl; set aside.

4. Season chicken with 5-spice, ½ teaspoon salt, and ½ teaspoon black pepper. In a 10-inch skillet, heat remaining oil over medium-high heat.

5. Add chicken; cook until well browned on both sides, about 5 minutes per side. Reduce heat to low; cover and cook until no longer pink in center, about 5 to 10 minutes more.

6. When cool enough to handle, slice chicken into thin, bite-size pieces. Toss chicken with reserved onions and reserved lime dressing; let stand 5 minutes.

7. Put chicken mixture and cashews into bowl with reserved lettuce; toss. Adjust salt, black pepper, and cayenne to taste. Serve immediately.

Note: Chinese 5-spice and Thai fish sauces are available in the international section at the grocery store or in Asian markets. If fish sauce is strong, start with 1 tablespoon, adding more to taste. For a spicier salad, increase cayenne pepper or add minced jalapeno or serrano peppers.

NUTRITIONAL INFO