Thai chicken salad with cabbage, carrots, and cashews

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai chicken salad with cabbage, carrots, and cashews

Thai chicken salad with cabbage, carrots, and cashews

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, Protein Plus

2 Servings, 720 Calories/Serving

15 Minutes

This quick 15-minute chicken salad combines crisp and crunchy greens with a sweet and zesty fish sauce dressing inspired by Southeast Asian flavors.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 3 tablespoons cashews
  • 1 organic romaine heart or other lettuce
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket Thai dressing base (maple syrup - lime juice - fish sauce)
  • 2 ounces organic shredded Savoy or other cabbage
  • 2 ounces organic shredded carrots

Nutrition per serving

Calories 720, Total Fat 57g (73% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 530mg (23% DV), Total Carb. 26g (9% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 4g Added Sugars, 8% DV), Protein 31g
Contains: Fish (anchovy), Tree Nuts (cashew)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
In a large dry frying pan over medium heat, toast the cashews, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.
In the same pan used to toast the cashews, add 2 to 3 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into ½-inch-thick slices.
While the chicken cooks and cools, prepare the Thai dressing and the salad.


Make the Thai dressing and the salad

  • Trim the root end from the romaine; coarsely chop the leaves.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Coarsely chop the cilantro.
In a small bowl, stir together the Thai dressing base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
In a large bowl, toss together the cabbage, carrots, romaine, avocado, cashews, cilantro, and 2 tablespoons [¼ cup] Thai dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.


Transfer the salad to individual bowls and top with the chicken. Serve the remaining dressing on the side.
Kids Can!
  • Scoop out the avocado.
  • Crush the cashews.
  • Stir the dressing.
  • Assemble the salad.