Simple Thai chicken salad with cabbage, carrots, and cashews

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

Simple Thai chicken salad with cabbage, carrots, and cashews

Dairy-Free, Soy-Free, Diabetes-Friendly, Paleo, Gluten-Free

2 Servings, 660 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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)
  • 1 organic romaine heart or other lettuce
  • 1 organic avocado
  • 3 tablespoons roasted cashews
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket Thai dressing base (maple syrup - lime juice - fish sauce)
  • 2 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots

Ingredient IQ

Fish sauce is made by packing fresh anchovies in salt and leaving them to ferment, creating a delicious, funky flavor we can’t get enough of. It’s used much like soy sauce, as a salt-like seasoning. While it’s common in Southeast Asia, the ancient Romans also had a version called garum, traditionally made from mackerel.

Nutrition per serving

Calories: 660, Protein: 34g (68% DV), Fiber: 8g (32% DV), Total Fat: 50g (77% DV), Monounsaturated Fat: 31g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 115mg (38% DV), Sodium: 630mg (26% DV), Carbohydrates: 24g (8% DV), Total Sugars: 10g, Added Sugars: (maple syrup): 4g (8% DV).
Contains: Fish, Tree Nuts

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.


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.
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed. 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.
  • Toss the salad.

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