Southeast Asian Chicken Salad With Cashews And Coconut

Southeast Asian Chicken Salad with Cashews and Coconut is a vibrant symphony of flavors and textures that transports your taste buds straight to a bustling southeast Asian street market.

Tender, juicy shredded grilled chicken nestles among a colorful medley of crisp vegetables, including crunchy red cabbage and jalapeño peppers all harmonizing beautifully with the rich, creamy notes of toasted coconut.

A generous sprinkle of roasted cashews adds a delightful crunch, while the fresh herbs—fragrant cilantro and aromatic basil—infuse the dish with an invigorating herbal flair.

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Drizzled with a zesty chili lime dressing, this salad bursts with tangy citrus and a hint of heat, as with this Vietnamese Chicken Salad Lettuce Boats With A Honey Chili Dipping Sauce, making every bite a refreshing adventure that perfectly encapsulates the essence of Southeast Asian cuisine.

It’s a salad that not only satisfies the palate but also leaves you yearning for more of its bold, bright flavors.

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Southeast Asian Chicken Salad With Cashews And Coconut

⅓ cup unsweetened coconut, wide-flake if possible

2 jalapeño chilies, stemmed, seeded and thinly sliced

3 medium garlic cloves, smashed and peeled

⅓ cup lime juice

¼ cup fish sauce

2½ teaspoons white sugar

2 medium shallots, halved and thinly sliced

3 cups shredded cooked chicken, can rotisserie or pouched – Find Recipe HERE

¼ medium head green or red cabbage (14 ounces), cored and shredded (about 2 cups)

½ cup roasted cashews, roughly chopped

2 cups lightly packed fresh basil, torn

2 cups lightly packed fresh cilantro leaves

In a small skillet over medium, toast the coconut, stirring frequently, until light golden brown, 2 to 3 minutes. Transfer to a small bowl and set aside.

In a blender, combine half of the sliced chilies, the garlic, lime juice, fish sauce and sugar. Blend until smooth, about 1 minute. Transfer to a large bowl, add the shallots and chicken and let stand for 10 minutes.

Add the cabbage and toss with your hands to combine, gently rubbing the dressing into the shreds.

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Add the remaining sliced chilies, the cashews and coconut, then toss. Add the basil and cilantro and gently toss again.

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Try These Asian Favorites

• Korean Beef Stir-Fry With A Homemade Asian Sauce
• Asian Style Broccoli & Pork Fried Rice
• Pan Fried Teriyaki Salmon
• Tsukune – Japanese-Style Chicken Meatballs

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