Spicy Thai Cashew Chicken & Mango Salad

1.Prepare the Chicken: Pat chicken breasts dry. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove from skillet, let rest for 5 minutes, then slice into thin strips or dice.

2.Prepare the Dressing: In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey (or maple syrup), grated ginger, minced garlic, and sriracha (or chili garlic sauce). Gradually whisk in warm water until the dressing reaches a smooth, pourable consistency.

3.Assemble the Salad: In a large bowl, combine mixed greens, julienned mango, julienned green apple, sliced red bell pepper, and sliced red onion.

4.Combine and Serve: Add the cooked chicken strips and chopped cilantro to the salad bowl. Pour the dressing over the salad. Toss gently to ensure all ingredients are evenly coated. Sprinkle with roasted cashews just before serving.