Recipes

Tropical Chicken Salad with Honey Roasted Cashews

WITH Jazmyn McKinnie

Dinner/Lunch • 25 mins • Serves: 4 • Cost: $21.15 approx. ($5.30/serve)

INGREDIENTS

  • 2 chicken breasts
  • 2 cups spinach
  • 1 mango
  • 1 punnet cherry tomatoes
  • ½ cucumber
  • ¼ tsp chilli flakes
  • ½ can beans
  • ½ cup cashews
  • 1 lime
  • 1 T + 1 tsp honey
  • 1 crushed garlic clove or 1 tsp garlic paste
  • Extra virgin olive oil
  • Coriander to serve

METHOD

  1. Preheat oven to 150oC (fan-forced).
  2. Mix cashews with 1 tsp honey, 1 tsp olive oil and ¼ tsp salt & pepper.
  3. Cook in the oven for 10mins.
  4. Dressing: Mix lime juice, 1 T honey, garlic, 2 T olive oil, ¼ tsp chilli flakes, salt & pepper.
  5. Marinade chicken in 2 T of the dressing.
  6. Heat a drizzle of olive oil on a grill pan at medium heat.
  7. Cook chicken 10 – 12 mins on each side.
  8. Prepare salad: Dice mango, slice cherry tomatoes, peel cucumber to make ribbons.
  9. Construct salad: Put all raw salad ingredients together, add chicken, beans & cashews.
  10. Serve with rest of dressing and coriander.

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