Thursday, September 8, 2011
Thai Chicken Salad
Today's dinner was largely inspired by a recent Trader Joe's trip, during which I acquired some freeze-dried, unsweetened mango and Thai chili-lime cashews. These are two items that I find dangerously delicious, and if I let myself get carried away could easily scarf down nearly the whole bag's worth in one day.
As such, I wanted to come up with a recipe that would feature them without going overboard... sure, I popped more than a couple of the cashews while I was prepping dinner but I did a good job of exhibiting restraint and (mostly) using them just for their intended purpose.
First I cooked some natural chicken breast chunks in a little coconut oil, then tossed them with a sauce made by combining the following:
* juice of two limes
* 3 tablespoons wheat-free tamari
* 1 tablespoon stevia
* 1 tablespoon finely grated fresh ginger
* 2 teaspoons fish sauce
* 3 garlic cloves, minced
* 2 teaspoons red pepper flakes
I dumped the wok's contents over a huge bowl of goodness: baby spinach, basil, cilantro, red pepper, broccoli slaw, cucumber and green onion. Once combined I tossed in some of the aforementioned cashews and diced pieces of the dried mango.
The cave man gave this dish 10 out of 10. I loved how it wasn't drowning in dressing, and had a nice kick thanks to the chicken's sauce and spice on the cashews. It was one of those meals that doesn't leave you feeling stuffed but *very* satisfied.