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Home » All Recipes » Soups, Salads & Light Meals » Thai Chicken Salad with Honey Drizzled Cashews

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Thai Chicken Salad with Honey Drizzled Cashews

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Thai Chicken Salad with Honey Drizzled Cashews

This Thai Chicken Salad is delicious, easy to make and super healthy. The honey drizzled cashews add a touch of extra yumminess as well as even more goodness.

Shredded Thai Chicken Salad with Toasted Cashews from Ready Steady Glow by Madeleine Shaw

Last week I shared my review of Madeleine Shaw’s latest book Ready Steady Glow – a truly wonderful book full of delicious, healthy recipes that are easy to make and fit into real people’s real lives. This week I really want to share with you a couple of my favourite recipes from that book. Today I am sharing her delicious Thai Chicken Salad, with a couple of my own little twists. And on Thursday I will be sharing my take on her amazing Beetroot, Kale and Orange Salad.

Thai Chicken Salad from Ready Steady Glow by Madeleine Shaw

I was totally blown away by this delicious chicken salad. The flavours work so well and it is so full of goodness from the chicken, turmeric, chilli, sugar snap peas and cashew nuts. To add a bit of extra goodness and deliciousness I have added in some avocado and to make the nuts really extra scrumptious, I add a drizzle of honey after I have toasted them, which just makes them taste amazing.

Thai Chicken Salad from Ready Steady Glow by Madeleine Shaw

Thai Chicken Salad from Ready Steady Glow by Madeleine Shaw

This salad is really adaptable. It would be a great one for using leftover roast chicken – making this salad even quicker and easier to do – fabulous for a quick Monday evening meal. This salad would also work really well as a veggie version – substitute extra avocado and nuts for the chicken. It is naturally gluten free and dairy free making it a great option for a buffet.

Thai Chicken Salad from Ready Steady Glow by Madeleine Shaw

If you can’t quite cope with the idea of no carbs, you could serve this salad with some bread or rice, but really I found it quite filling on its own and any sort of accompaniment didn’t really feel necessary… except a glass of wine of course! A dry Riesling or an aromatic Sauvignon Blanc would work really well with this dish.

Thai Chicken Salad from Ready Steady Glow by Madeleine Shaw

 

If you like this recipe…

…you might also like:

  • Chicken, Kale, Quinoa and Pumpkin Salad
  • Chicken, Avocado and Mozzarella Salad
  • Roasted Squash, Quinoa, Avocado and Feta Salad
  • Prawn, Avocado and Mango Salad
  • Harissa Lamb with Chickpea and Pomegranate Salad

 

Shredded Thai Chicken Salad with Toasted Cashews from Ready Steady Glow by Madeleine Shaw
Print Pin
5 from 2 votes

Thai Chicken Salad with Honey Drizzled Cashews

This Thai Chicken Salad is delicious, easy to make and super healthy. The honey drizzled cashews add a touch of extra yumminess as well as even more goodness.
Prevent your screen from going dark
Course Main Course, Salad
Cuisine Fusion, Thai
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Calories 630kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 2 teaspoons turmeric
  • 1 red chilli finely chopped, plus extra for garnish
  • 2 cm ginger finely grated
  • Zest and juice of 2 limes
  • Salt to taste
  • 4 small chicken breasts
  • 100 g cashew nuts
  • 2 tablespoons honey
  • 2 little gem lettuces shredded
  • 4 spring onions finely sliced
  • 200 g sugar snap peas cut in half
  • 2 avocados cut into thick slices
  • 4 tablespoons olive oil
  • Basil leaves for garnish

Instructions

  • Mix together the turmeric, chilli, ginger, lime zest and a little salt in a bowl. Add the chicken breasts and rub the spice mix all over the chicken breasts so they are well coated.
  • Heat up a griddle pan on high for 1 minute. Add the chicken and fry for 3 minutes on the first side, until nicely charred. Flip the chicken over and then turn the griddle down. Cook for 6 minutes on the second side or until the chicken is completely cooked through.
  • Remove the chicken from the griddle pan and put on a plate to rest. Then slice or shred the chicken when cool enough to handle.
  • While you are cooking the chicken, put a small frying pan over a medium heat and add the cashew nuts. Cook gently until the nuts are brown on both sides. Drizzle over the honey and allow it to bubble for a few seconds then turn off the heat. Tip the nuts onto a plate or they will weld themselves to the pan – you have been warned 😉
  • Once the chicken and the cashew nuts are ready you can start to assemble the salad: first scatter the prepared lettuce, sugar snap peas and spring onions on a serving platter. Next add the sliced avocado and chicken. Top with the cashew nuts, extra chilli and basil.
  • Finally mix the olive oil, lime juice and a little salt in a little bowl or jam jar and drizzle over the salad. Serve the salad just as it is, or with warm crusty bread, pittas or flatbreads and a glass of aromatic white wine.

Notes

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Thai Chicken Salad with Honey Drizzled Cashews
Amount Per Serving
Calories 630 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 7g44%
Cholesterol 72mg24%
Sodium 149mg6%
Potassium 1334mg38%
Carbohydrates 35g12%
Fiber 11g46%
Sugar 14g16%
Protein 33g66%
Vitamin A 2319IU46%
Vitamin C 71mg86%
Calcium 77mg8%
Iron 5mg28%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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Thai Chicken Salad with Honey Drizzled Cashews

 

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328 shares


20 Comments

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« Review: Ready Steady Glow by Madeleine Shaw 
Beetroot, Kale and Orange Salad »

Comments

  1. Louise Fairweather says

    28th June 2016 at 11:04 am

    I usually find Salads really boring, mainly as I don’t put enough effort into them. Now this sounds anything but boring! #cookblogshare

    Reply
    • Eb Gargano says

      28th June 2016 at 11:36 am

      Haha – yes Louise. I totally agree – this salad is definitely NOT boring. It is ridiculously delicious, packed full of interesting flavours and very moreish. It was clean plates all round! Thanks for your kind comments 🙂 Eb x

      Reply
  2. Cliona says

    28th June 2016 at 11:16 am

    Delicious! I adore Thai food and this looks like such a delicious summer dish, fingers crossed for some good weather in which to enjoy it now!

    Reply
    • Eb Gargano says

      28th June 2016 at 11:37 am

      Thanks Cliona, yes indeed – all fingers and toes crossed for some lovely sunny salad weather. Though, if we don’t get any, I think I will just eat salads in protest until we do! That’ll work won’t it?!? Eb x

      Reply
  3. Sarah James @ Tales From The Kitchen Shed says

    28th June 2016 at 12:31 pm

    What a delicious salad Eb, I love Thai flavours & with those honey drizzled cashews, yum! x

    Reply
    • Eb Gargano says

      28th June 2016 at 2:58 pm

      Thank you, Sarah. It’s a fab recipe: great flavours and so easy to make! Eb x

      Reply
  4. Alison says

    28th June 2016 at 1:13 pm

    You got me with honey drizzled cashews! This looks and sounds amazing

    Reply
    • Eb Gargano says

      28th June 2016 at 3:01 pm

      Haha, yes, the honey drizzled cashews are pretty awesome – and so easy to do! Just don’t make the same mistake I did of letting them cool in the pan. They fused themselves to the pan! I had to chisel them off. Luckily they still tasted amazing and the pan survived the experience!! Thanks for your kind comments 🙂 Eb x

      Reply
  5. Angela / Only Crumbs Remain says

    28th June 2016 at 3:48 pm

    I absolutely love how you’ve presented your salad Eb, those peaking out from their shell look absolutely amazing – so inviting 🙂 it sounds so good, and love that it can be adapted to be suitable for vegetarians.
    Angela x

    Reply
    • Eb Gargano says

      28th June 2016 at 4:44 pm

      It’s a really delicious salad and very adaptable to a whole range of dietary requirements. It’s funny how the little things can make all the difference, when it comes to food styling – it really didn’t take very long to cut up those sugar snaps but, you are right, it makes the whole thing look much more inviting. Thanks for your kind comments 🙂 Eb x

      Reply
  6. Mandy says

    29th June 2016 at 2:42 pm

    I love all the flavours in this salad Eb, I might try to make a veggie version of this. Madeleine Shaw is amazing isn’t she, have you tried her new book too?

    Reply
    • Eb Gargano says

      29th June 2016 at 2:54 pm

      It’s a fab salad and I think would be fab in veggie form too. Madeleine’s recipes are really good – I have both her books and really love them. Especially the ‘fast’ section in her second book – full of quick, easy and delicious recipes – right up my street!! Eb x

      Reply
  7. Corina says

    29th June 2016 at 7:24 pm

    I love the sound of this! Salads are great for summer and Thai flavours always bring back good memories as we spent our honeymoon in Thailand!

    Reply
    • Eb Gargano says

      30th June 2016 at 9:43 am

      Thanks, Corina! Wow – Thailand sounds like an amazing place for a honeymoon!! I bet you ate some wonderful food when you were there. I do love Thai food 🙂 Eb x

      Reply
  8. Midgie says

    29th June 2016 at 7:50 pm

    This looks amazing Eb! I could eat this now! Pinned for better weather! M x

    Reply
    • Eb Gargano says

      30th June 2016 at 9:44 am

      Thanks, Midgie! Fingers crossed we do get some better weather soon!! Eb x

      Reply
  9. Kate - gluten free alchemist says

    30th June 2016 at 9:38 pm

    This is my kind of salad. I often make roasted nuts with drizzled honey. They are so good. I can almost taste how great they are in this dish!

    Reply
    • Eb Gargano says

      1st July 2016 at 2:17 pm

      Aw, thanks Kate. Nuts with honey are awesome…I had some walnuts drizzled with honey on my porridge the other day…so good. Maple syrup is also good – the kids and I went a bit mad for maple roasted pecans at Christmas last year! It all started with that sprout post!! Eb x

      Reply
  10. Honest Mum says

    1st July 2016 at 2:42 pm

    Every dish you make is my kind of food! Love this x

    Reply
    • Eb Gargano says

      3rd July 2016 at 9:38 pm

      Aw, Vicki – you say the nicest things. Thank you! Eb x

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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