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Thai Chicken Salad Recipe

Name: Moxies Beaver Creek Restaurants THAI CHICKEN SALAD Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken breasts; 3 tbs low-sodium soy sauce; 2 tbs lime juice; 1 tsp sesame oil; 1 tsp honey; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tbs neutral oil (for cooking); 0.5 tsp salt; 0.25 tsp black pepper; 4 cups arugula (packed); 1 cup ancient grain blend (cooked, e.g., farro/quinoa/brown rice); 0.5 cup cucumber, diced; 0.5 cup shredded carrot; 0.5 cup red bell pepper, thinly sliced; 2 tbsp scallions, thinly sliced; 1 each ripe avocado, sliced; 2 tbsp pumpkin seeds (pepitas), toasted; 3 tbsp cashews, dry roasted, roughly chopped; 0.5 cup crispy rice (store-bought or homemade puffed rice); 2 tbsp cilantro leaves (optional garnish); 0.5 cup raw cashews; 0.5 cup water (for blending); 2 tbs lime juice; 1 tbs rice vinegar; 1 tbs low-sodium soy sauce or tamari; 1 tsp honey or maple syrup; 0.5 tsp sesame oil; 0.5 tsp fresh ginger, grated; 0.5 clove garlic, minced

Inspired by Moxies Beaver Creek Restaurant

Time45m

Serves2

marinated chicken with arugula, ancient grains, fresh vegetables, pumpkin seeds, cashews, avocado & crispy rice, with thai-style cashew dressing (990 Cals)

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken breasts

3 tbs low-sodium soy sauce

2 tbs ReaLime juice

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tbs neutral oil (for cooking)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Greens & Grains

4 cups arugula (packed)

1 cup ancient grain blend (cooked, e.g., farro/quinoa/brown rice)

1/2 cup cucumber, diced

1/2 cup shredded carrot

1/2 cup red bell pepper, thinly sliced

2 tbsp scallions, thinly sliced

Toppings & Crunch

1 each ripe avocado, sliced

2 tbsp pumpkin seeds (pepitas), toasted

3 tbsp cashews, dry roasted, roughly chopped

1/2 cup crispy rice (store-bought or homemade puffed rice)

2 tbsp cilantro leaves (optional garnish)

Thai-Style Cashew Dressing

1/2 cup raw cashews

1/2 cup water (for blending)

2 tbs ReaLime juice

1 tbs Rice vinegar

1 tbs low-sodium soy sauce or tamari

1 tsp honey or maple syrup

1/2 tsp Toasted sesame oil

1/2 tsp Fresh ginger, grated

1/2 clove Garlic, minced

1/4 tsp red chili flakes (optional)

1/4 tsp Celtic sea salt

Method

Marinated Chicken

Make the marinade

In a bowl combine soy sauce, 2 tbsp lime juice, sesame oil, honey, grated ginger, minced garlic, salt and pepper. Whisk until honey dissolves.

Trim excess fat from chicken breasts and place them in a resealable bag or shallow dish. Pour marinade over chicken, turning to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Preheat a skillet over medium-high heat and add 1 tbsp neutral oil. Remove chicken from marinade (reserve marinade) and sear breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the exterior is golden. Let rest 5 minutes, then slice thinly against the grain.

Greens & Grains

If your ancient grain blend isn't cooked, cook according to package directions and chill. Fluff to break up clumps.

In a large bowl combine arugula, cooked ancient grains, diced cucumber, shredded carrot, sliced red pepper and sliced scallions. Toss gently to distribute ingredients evenly.

Thai-Style Cashew Dressing

Prepare the dressing

Place raw cashews and 1/2 cup water in a high-speed blender. Add 2 tbsp lime juice, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, red chili flakes (if using) and salt.

Blend on high until completely smooth, about 45–60 seconds, scraping down sides as needed. The dressing should be creamy and pourable; if too thick, add water 1 tbsp at a time to reach desired consistency. Taste and adjust seasoning (lime, salt, or sweetness) as needed.

Toppings & Assembly

Divide the arugula and grain mixture among 2 large plates or bowls (serves 2).

Fan sliced marinated chicken over each salad.

Arrange avocado slices, toasted pumpkin seeds, chopped cashews and crispy rice over the top. Sprinkle cilantro leaves as desired.

Drizzle the Thai-style cashew dressing over each salad — about 3 tbsp per serving — or serve dressing on the side.

Serve immediately so the crispy rice remains crunchy.