Aromatic Chicken and Cashew Salad

For the chicken:

4 boneless, skinless chicken breasts

1/4 cup of soy sauce

2 cloves garlic minced

2 tablespoons of olive oil

For the coconut milk sauce:

2/3 cup of coconut milk

2 teaspoons of palm sugar or brown sugar

2 teaspoons of fish sauce

For the salad:

5-6 ounces of mixed lettuce

1 red bell pepper cut into strips

1 shallot thinly sliced

1 stalk of lemongrass finely sliced

1-2 jalapeño peppers or Serrano chiles seeded and thinly sliced

1/4 cup of cilantro leaves roughly torn

2 tablespoons of thinly sliced mint leaves

1/4 cup of 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.