This cashew crusted chicken salad with honey mustard dressing is one of my favourites!
I’ve never met any one who doesn’t like chicken nuggets. Don’t get me wrong, they’re not the greatest food available.They’re highly processed and just a little, well, processed. But they’re tasty and moreish and with this in mind I wanted to create a similar experience with healthier and better quality ingredients.
Voila!
Using crushed nuts is a truly fantastic way to cook chicken and this whole salad is so full of flavour with lots of fresh, tasty vegetables. It’s also a great source of healthy fats, vitamin A, vitamin C, niacin, zinc and magnesium.
It’s really simple to make but has a ‘wow’ factor making it perfect for serving up for your guests.
Cashew Crusted Chicken Salad with Honey Mustard Dressing
Recipe Serves 4 people
Ingredients
- 1 lettuce, oak leaf ripped up
- 1 capsicum, red cut into thin strips
- 1 cucumber, Lebanese
- ½ onion, red thinly sliced
- 1 punnet tomato, cherry cut in half
- 1 avocado thinly sliced
- 60 g cashews, roasted (½ cup)
- ½ tsp salt, rock
- 720 g chicken, breast cut into thin, smaller pieces (2 breasts)
- 2 tbsp oil, olive
- 1 tbsp mustard, dijon
- 1 tbsp honey
- 2 tbsp vinegar, white
Instructions
- Process cashews and rock salt in a food processor until it resembles bread crumbs.
- Coat the chicken in the cashew mixture.
- Heat the oil in a fry pan over low heat, add chicken and cook for 5 minutes each side until nice and golden. Set aside to rest.
- Combine the salad ingredients and divide amongst 4 serving plates.
- Combine the dijon, honey and mustard in a small bottle or sealable container and shake vigorously until it’s well combined. Taste and adjust with honey or mustard until you’re happy.
- Top the salad with cooked chicken and then drizzle with dressing. Serve with sparking mineral water.
Tried this recipe?Let us know how it was!
