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Thai-Inspired Chicken Salad with Ginger Dressing on a bright teal background with two small brown bowls containing sauce and sesame seeds
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Thai-Inspired Chicken Salad with Ginger Dressing

Course entree, lunch, Main Course
Keyword 30 minute meal, chicken
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 pound ground chicken see Tips
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1 teaspoon lime zest

For the dressing

  • 1/2 cup cashew butter
  • 1/4 cup coconut aminos
  • 3 tablespoons rice vinegar
  • 3 tablespoons water
  • 2 tablespoons Whole30-compatible sambal oelek see Tips
  • 1 tablespoon fresh ginger peeled and minced
  • 2 teaspoons sesame oil
  • 2 cloves garlic minced
  • 1 date pitted (optional)

For the salad

  • 1 package (12 oz) shredded cabbage
  • 1 cup carrots shredded
  • 2 ripe mangoes cubed (see Tips)
  • 4 green onions sliced on a bias
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • Toasted sesame seeds

Instructions

  • COOK the ground chicken, garlic, and salt over medium heat in a large skillet, stirring to break up the meat, until no longer pink (165°F), 8 to 10 minutes.
  • STIR in the lime zest.

Make the Dressing

  • COMBINE all of the dressing ingredients in a blender or food processor while the chicken is cooking.
  • BLEND or process until smooth. Add more water, 1 tablespoon at a time, to reach the desired consistency.

Make the Salad

  • COMBINE the cabbage, carrots, mangoes, green onions, cilantro, parsley, and basil, in a large bowl.
  • TOSS to combine.
  • SPOON the chicken over the salad.
  • DRIZZLE with the dressing, sprinkle with sesame seeds, and serve.