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Aromatic Chicken and Cashew Salad

Aromatic Chicken and Cashew Salad

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