Thai Cashew Chicken Salad

I modified this recipe from "Our Best Bites, 400 Calories or Less" cookbook and it is something I craaaaave! It has the slightest peanut taste to it, and the cashews and lime top it off perfectly. You will love this one, I can guarantee.

Perfect for a summer dish! Serves two.


Salad Ingredients:

2 cups coleslaw cabbage mix

1 1/2 cups shredded, cooked chicken (I used rotisserie chicken)

1/2 cup cooked quinoa, cooled

2 green onions, chopped

1/2 cup edamame

1/4 cup cashews or peanuts, chopped

For dressing:

2 tsp. raw peanut butter

2 tsp. raw honey

2 tsp. olive oil

2 Tbsp. rice vinegar

1 1/2 tsp. low sodium soy sauce, or coconut aminos

lime wedge (optional)


1. In a large bowl combine all the salad ingredients. Easy, right?

2. In a small bowl, put peanut butter and honey in microwave for 15-20 seconds, and whisk together. Whisk in oil, vinegar, and soy sauce. Toss with salad.

3. Top with chopped nuts and a squeeze of fresh lime juice.