Thai Basil & Cashew Chicken Salad

The Thai Basil & Cashew Chicken Salad is a vibrant, flavor-packed dish that blends the bold, aromatic essence of Thai cuisine with the freshness of a crisp salad. Tender, stir-fried chicken is tossed with fragrant Thai basil, crunchy roasted cashews, and a colorful mix of vegetables like bell peppers, cucumbers, and carrots. The salad is elevated with a zesty, tangy dressing made from lime juice, fish sauce, and a hint of chili for that perfect balance of sweet, sour, salty, and spicy flavors. It’s light yet satisfying, making it an ideal choice for a refreshing lunch or dinner.

Preparation Time: 15 minutes

Cooking Time: 10–12 minutes (stir-frying the chicken)

Assembly Time: 5 minutes

Total Time: 25–30 minutes

Ingredients

For the Salad

Two grilled chicken breasts sliced

Four cups shredded green and red cabbage mix

One cup shredded carrots

One quarter cup fresh Thai basil chopped

One quarter cup green onions sliced

One quarter cup crushed cashews

One half red bell pepper sliced

For the Thai Basil Dressing

Two tablespoons soy sauce

Two tablespoons rice vinegar

One tablespoon honey

One tablespoon olive oil

One clove garlic minced

One half teaspoon grated fresh ginger

One half teaspoon crushed red pepper flakes

Optional Garnish

Extra Thai basil sesame seeds lime wedges

Directions

 Make the Dressing
In a small bowl whisk together soy sauce rice vinegar honey sesame oil garlic ginger and red pepper flakes until well combined.

 Assemble the Salad
In a large bowl combine shredded cabbage carrots Thai basil green onions red bell pepper and cashews.

 Add the Chicken
Slice grilled chicken and arrange on top of the salad.

 Toss with Dressing
Drizzle the Thai basil dressing over the salad and toss gently to coat.

 Serve
Garnish with extra Thai basil sesame seeds and lime wedges before serving.

Tips & Tricks:

Use Fresh Thai Basil:
Thai basil has a distinct anise-like flavor that sets this salad apart. If you can’t find it, sweet basil can be a substitute, but the flavor will be milder.

Roast Cashews for Extra Crunch:
Lightly toast the cashews in a dry pan for 2–3 minutes until golden and fragrant. This enhances their nutty flavor and adds a satisfying crunch.

Quick Stir-Fry for Juicy Chicken:
Cook the chicken over high heat for a quick sear, keeping it tender and juicy. Slice it thinly for faster cooking.

Balance the Dressing:
Adjust the lime juice, fish sauce, and chili to taste. Add a bit of honey or palm sugar if you prefer a hint of sweetness.

Add Crunchy Veggies:
Use a mix of colorful vegetables like shredded carrots, bell peppers, cucumbers, and even thinly sliced red cabbage for added texture and vibrancy.

Spice Level Control:
Use fresh Thai chilies for authentic heat, but adjust the quantity based on your spice preference. Red pepper flakes can be a milder alternative.

Serve Warm or Cold:
This salad is versatile—enjoy it warm with freshly cooked chicken or chilled as a refreshing make-ahead meal.

Garnish for Extra Freshness:
Add fresh herbs like cilantro or mint and a squeeze of lime just before serving to brighten up the flavors.

Nutrition Facts (Per Serving – Approximate)

Calories: 400–450 kcal

Protein: 30–35 g

Carbohydrates: 15–20 g

Fiber: 4–5 g

Sugars: 4–6 g (from dressing and veggies)

Fat: 20–25 g

Saturated Fat: 3–4 g

Cholesterol: 70–80 mg

Sodium: 800–1000 mg (varies with fish sauce and soy sauce)