Skip to content

Cashew Satay Chicken Salad

We are pleased to share with you a wonderful summery entrée that is not only delicious, but packed full of nutritious ingredients. Grilled lettuce is the base of this salad, and the sweet, nutty dressing is so good you could eat it with a spoon (this we know from experience!). If you have a vegan or vegetarian joining you for supper, simply leave the fish sauce out of the dressing and serve the chicken separately.

Cashew Satay Chicken Salad

For the dressing:

1 shallot, chopped
3 garlic cloves, crushed
½ red chili, seeds removed and finely chopped
2 tbs. cashew nut butter
1 cup coconut milk
¼ cup coconut water
½ tsp. honey
dash of fish sauce
zest and juice of 1/2 lime

For the salad:

2 baby gem lettuces, ends trimmed, halved
4 chicken breasts
3 tbs. olive oil
½ cucumber, ribboned
¼ red cabbage, finely shredded
12 cherry tomatoes, halved
2 cups mixed salad greens
2 tbs. cashew nuts
1 tbs. coconut flakes

Whisk all the dressing ingredients together, season, and set aside.

Heat the grill or a griddle pan. Brush the baby gem halves and the chicken breasts with oil. Cook the lettuce for 1-2 minute per side then set aside. Now cook the chicken for 5-6 minutes per side, until cooked through.

Slice the chicken, then add to a large bowl with the rest of the salad ingredients. Toss with the dressing and serve.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: