Thai Chicken Cashew Salad with Coconut Dressing

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  • 4 cups cooked and cooled brown rice
  • 1 cup cooked, cubed chicken breast or thighs
  • 3/4 cup Thai Curry Cashews, chopped (Bulk Foods)
  • 1 large Gala, Fuji or other very crisp apple, cored and diced
  • 2 stalks celery, diced
  • 1 cup thinly sliced green onion
  • Coconut Dressing:
  • 1/2 cup coconut milk
  • 2 tablespoons canola oil
  • 2 teaspoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon (or to taste) Thai-style red curry paste
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt


In a large bowl, mix together the brown rice, chicken, cashews, apple, celery and green onion. In a small bowl whisk together the coconut milk, oil, honey, vinegar, red curry paste, garlic and salt. Toss lightly with the salad and serve immediately at room temperature, or chill for up to one day ahead.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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