This cashew chicken salad is the perfect blend of romaine and bok choy that has chicken, veggies and a cashew dressing with a little dash of heat. This salad has a little Thai flair that is healthy and delicious!
This Thai Cashew Chicken Salad will be your new favorite!
In life there are seasons. My 20’s were the season for freedom, fun, and self-discovery. I didn’t have much and I didn’t care. I was single, carefree and worried only about myself…until I met my now husband. Then I entered a new season.
My thirties were the season for growing. My husband and I bought our first house, we got a dog and started a family. It was no longer about me; I was responsible for little beings. Being in our thirties meant that we were learning how to sacrifice our time, money and energy. This was a season for adapting to change.
I find myself in yet another season. Since I am now in my forties, I’ve come to realize that this is the time to take care of myself. The kids are self-reliant, and while we are busy, the kids have gotten easier. They demand my attention in the form of transportation and money, but now I prioritize time for myself. I have a strict workout schedule, I’ve started a skin care regimen (why didn’t I start that in my 20’s!) and have been paying close attention to the family’s diet. Both my husband and I have noticed a huge difference in our bodies by moving towards a more paleo diet. Now we eat things like Sweet and Spicy Chicken over Spaghetti Squash and Pizza Stuffed Mushrooms. Whole foods and clean eating are making us healthier which I hope will pay off in the long run.
Who knows, my 50’s could be the “screw it” season. I could switch to eating only chocolate, drinking bourbon and binge watch a lot of tv. And that would be ok I guess.
About this Cashew Chicken Salad
This salad is made with a combination of romaine lettuce and bok choy. Bok choy is a Chinese lettuce has dark, leafy parts that taste crisp and are sturdy enough for this salad. Rotisserie chicken is your friend here, but leftover chicken is great too! I added cucumbers, shredded carrots and sugar snap peas, but if you aren’t concerned with soy then edamame would be fantastic! The dressing is made with cashew butter, coconut milk, coconut aminos (soy sauce if you prefer). Microgreens dress this salad but are optional, however, the cashew toppings are must! They the perfect crunch to this filling and satisfying meal!