Thai chicken salad

I love me some good salads, however I struggled finding the right ingredients so they’re not boring!

INGREDIENTS:

Chicken:

1 pound boneless skinless chicken breasts

Dressing:

4 tablespoons lime juice

3 tablespoons fish sauce Red Boat brand

1 tablespoon fresh ginger peeled and grated

2 teaspoons red pepper flakes

1 tablespoon honey to taste

3 tablespoons extra virgin olive oil

Salad:

4 cups shredded Napa cabbage

1/4 cup mandarin orange slices

3 carrots grated

2 green onions chopped

1/4 cup fresh cilantro chopped

1/5 cup raw cashews toasted and chopped

*You can omit the cashews to reduce the calories!

INGREDIENTS:

1. Cook chicken however you please! I bought mine pre-made! Put aside 1 cup (~140g) to top salad with!

2. Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.

3. Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor or blender.)

4. In a large bowl combine cabbage, oranges, carrots, scallions, cilantro and chicken. Toss with dressing. Top with cashews and serve.

MACROS: ~586 calories (46g protein, 49g carbs, 25g fats)