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.