Thai Cashew Coconut Rice Salad with Chicken


Thai Cashew Coconut Rice Salad with Chicken

Makes about 4-5 bowls

Coconut Rice

  • 1 13 oz can Coconut Milk (Thai Kitchen is my preferred brand)

  • 2 c of uncooked Jasmine Rice


  • 1/2 c of Chopped Cilantro

  • 1/2 c of Chopped Green Onion

  • Cashews

  • Red or Green Cabbage

  • Dang Lightly Salted Coconut Chips

  • lime wedge

Spicy Peanut Sauce

  • 1/2 c Peanut Butter

  • 1 Lime, juiced

  • 2 Tbsp Coconut Aminos

  • 1 Tbsp Rice Wine Vinegar

  • 1-2 Tbsp Sriracha

  • 1 Tbsp Honey

  • Water

Grilled Chicken

  • 1 lb Chicken Tenders

  • 3 Tbsp Coconut Aminos

  • Salt & Pepper


  1. Marinade the chicken tenders, coconut aminos and salt & pepper for about 1/2 hour.

  2. While the chicken is marinating, add rice, 1 can of coconut milk and 1 can of water to a rice cooker, Instant Pot or stove. If you’re cooking in a rice cooker or Instant Pot, cook according to the directions for that appliance. If you’re cooking on a stock, set it on high until the water mixture comes to a boil. Reduce heat to medium and cover. Cook for 10-12 minutes while continuing to stir. Don’t walk away from the pot if you are cooking the rice on the stove. Once done, set aside.

  3. Grill the chicken about 10-12 minutes or until the center is no longer pink. Don’t over cook the chicken.

  4. While the chicken is cooking, make the spicy peanut sauce. Add peanut butter, coconut aminos, rice wine vinegar, coconut sugar and sriracha according to how spicy you want it. mix with a whisk while adding a tablespoon of water at at time. You want the sauce to be a little runny.

  5. Once the chicken is done, you’re ready to assemble your bowl.

  6. Add rice with a squeeze of lime, toppings (this is a salad so feel free to add whatever toppings you like), spicy peanut sauce, chicken and topped with Dang Coconut chips,

Recipe creation hasn’t been one of my strong suits. The few recipes that are mine were passed down from my parents and grandparents with a few tweaks I made along the way. When I was asked to create an Asian Inspired dish, I was nervous. So nervous, I almost turned it down. But I knew I could create a simple dish with some of my favorite ingredients; Peanut sauce, coconut chips and rice.

I struggled to make the perfect peanut sauce and in the end, I kept it down to the simplest ingredients. I have been eating Sriracha since I was a baby, over 35 years ago. Way before Sriracha was a thing. I love adding this to almost all my Asian dishes. It adds that spice and sweet flavor you just don’t get with any other hot sauce. It is a staple in our pantry growing up and is a staple in my home today. In fact, I think I have about 3 bottles in my fridge at this very moment.

This salad is refreshing change to your everyday lunch dish. It takes about 30 minutes to make but you can easily prep this before hand for a grab and go lunch. I always make a pot of coconut rice each Sunday to eat with lunches throughout the week.

I hope you enjoy this dish as much as I enjoyed making it!