Chopped Thai Chicken Salad with Lemon Garlic Dressing

I adapted this salad from Pinch of Yum with the ingredients I had on hand. It originally called for shrimp & lime which I substituted with lemon & chicken. After devouring our salads my husband and I both agreed this was our new favorite salad. I’ve been trying to think up more occasions to make it. You must try it! The dressing is amazing.
Ingredients, Chopped Thai Chicken Salad:

For the Garlic Lemon Dressing:

• ½ cup olive oil
• ¼ cup white wine vinegar
• juice of one lemon
• 2 tablespoons water
• 1 tablespoon honey
• 2 cloves garlic
• 1/8 tsp. cayenne pepper
• 1/4 tsp. crushed mint
• 1/4 tsp. parsley
• 1/2 tsp. salt
For the Chicken

• 3/4 lb. chicken
• salt
• crushed mint
• parsley
• garlic powder
• 2 tbsp. olive oil

         For the Salad:

• 4 cups of greens chopped thin (I used a mixture of lettuce, cabbage, & kale)
• 2 cups edamame, shelled and cooked
• ¾ cup cashews
• optional: wonton strips, diced carrots

Directions:

1. Sprinkle seasonings over raw chicken breast. Heat a sautee pan to medium high. Once pan is hot pour oil into pan. Quickly place seasoned chicken breasts into hot pan.
2. Sear on each side until chicken is fully cooked. Set aside to rest.
3. Whisk dressing ingredients together, set aside.
4. Combined salad ingredients. Toss with dressing. Slice chicken and place atop salad. Can be served with chicken warm or cold We ate it warm and it was delicious. Enjoy!