Saturday, December 28, 2013

Chilli Chicken and Cashew Salad
Adapted from Cool Food

Ingredients (serves 4):

3 tablespoons of sweet chilli sauce
2 tablespoons lime juice
2 teaspoons fish sauce
2 tablespoons chopped coriander
1 garlic clove, crushed
1 1/2 teaspoons grated fresh ginger
2 tablespoons olive oil
600 g chicken breast fillets
100 g mixed baby salad leaves
250 g cherry tomatoes, halved
1/2 avocado, diced
100 g lebanese cucumber, cut into bite-sized chunks
50 g snow pea sprouts, trimmed
80 g cashew nuts


Combine the chilli sauce, lime juice, fish sauce, coriander, garlic, chilli, ginger and 1 tablespoon of the oil in a large bowl.

Heat the remaining oil in a non-stick frying pan or BBQ char grill over medium heat until hot and cook the chicken for 5-8 minutes each side.  For tender chicken, remove after browned on both sides (about 5 minutes cooking time) and wrap immediately in foil and leave to rest for 5-10 minutes.  While still hot, slice each breast widthways into 1 cm slices and toss in the bowl with the dressing.  Leave to cool slightly.

Combine salad leaves, cherry tomatoes, cucumber chunks, snow pea sprouts and avocado in a large salad bowl.  Red capsicum also goes great in this salad!

Add the chicken and all of the dressing and toss until the leaves are lightly coated.  Scatter with chopped cashews and serve.

Nutriton Information:

NOTE:  If you are attempting to lose weight and are sticking to around 350 Cal per meal, either omit the cashew nuts, or omit the avocado and use half the cashew nuts in this recipe.

With cashew nuts:

Without cashew nuts:

Enjoy! xx Bec

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