Cashew crusted chicken salad

Recipe

Ingredients (serves 4)

  • 1/2 cup dry roasted cashews
  • 1 tsp sea salt
  • 2 chicken breasts (cut into thin, smaller pieces)
  • 2 tbsp olive oil
  • 1 oak leaf lettuce (ripped up)
  • 1 capsicum (cut into thin strips)
  • 1 lebanese cucumber (thinly sliced)
  • 1/2 spanish onion (thinly sliced)
  • 1 punnet cherry tomatoes (cut in half)
  • 1 avocado (thinly sliced)
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp white vinegar

Method

1 Process cashews and sea salt in a food processor until it resembles bread crumbs.

2 Coat the chicken in the cashew mixture.

3 Heat the oil in a fry pan over low heat, add chicken and cook for 5 minutes or so each side until nice and golden. Set aside to rest.

4 Combine the salad ingredients and divide amongst 4 serving plates.

5 Combine the dijon, honey and mustard in a small bottle or sealable container and shake vigorously until well combined. Taste and adjust with honey or mustard until you’re happy.

6 Top the salad with cooked chicken and then drizzle with dressing. Serve with sparkling mineral water.

Recipe provided by Kate Freeman

Kate Freeman
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.
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