Thai Coconut Curry Chicken Salad with Cucumber Noodles

Allergens

None

Ingredients

• 8 oz boneless, skinless chicken breasts
• 1 cup unsweetened coconut milk
• 2 tsp red curry paste
• 1 tbsp olive oil
• 2 cups cucumber, spiralized or julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup toasted cashews, roughly chopped
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine chicken breasts with coconut milk and red curry paste. Bring to a boil, then reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove from heat and allow to cool before shredding.
2. Heat olive oil in a skillet over medium high heat. Add shredded chicken and cook until golden brown, about 3 4 minutes. Season with salt and pepper. Set aside.
3. In a large bowl, combine cucumber noodles, sliced red bell pepper, and cooked chicken. Toss with fresh basil leaves and toasted cashews. Serve immediately.

Chef’s Insight

The perfect balance of flavors and textures make this dish a delightful addition to any healthy meal plan.

Notes

Feel free to adjust the amount of curry paste for your desired spiciness.