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Coconut and Cashew Chicken Salad

Updated: Feb 7, 2021

Ingredients * 1/2 CUP Unsweetened wide-flake coconut * 2 Fresno or jalapeño chiles, stemmed, seeded and thinly sliced * 3 medium garlic cloves, smashed and peeled * 1/3 CUP Lime juice * 1/4 CUP low-sodium soy sauce or fish sauce * 1/2 T of honey * 2 medium shallots, halved and thinly sliced * 3 CUPS Shredded protein, I use thawed “Quorn” brand “chick-un” cutlets from the frozen section but the recipe calls for cooked chicken * 1/4 Medium head green or red cabbage, cored, shredded, about 2 cups * 1/2 CUP Roasted cashews, roughly chopped * 2 CUPS Lightly packed fresh basil, torn * 2 CUPS Lightly packed fresh cilantro leaves

Directions: 1. Simmer in a pan the “chick-un” in low-sodium vegetable broth for ten minutes. Then shred and place in large bowl.

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

3.Combine half of the sliced jalapeños, garlic, lime juice, soy sauce or fish sauce, and honey in a blender. Blend until smooth. Add to chicken and add shallots. Let this sit for 10 mins.

4. Add the cabbage and toss with your hands to combine, gently rubbing the dressing into the shreds. Add the remaining sliced chilis, the cashews, and coconut, then toss.

5. Just before serving, add the basil and cilantro and gently toss again. Don’t chop the herbs. Keep them big, so that you can really taste them.

From Milk Street Magazine

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