5.0 from 6 votes
Thai Chicken Salad with Honey Drizzled Cashews
This Thai Chicken Salad is delicious, easy to make and super healthy. The honey drizzled cashews add a touch of extra yumminess as well as even more goodness.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 630 kcal
Course:
Main Course , Salad
Cuisine:
Fusion , Thai
Ingredients
- 2 teaspoons Turmeric
- 1 red chilli finely chopped, plus extra for garnish
- 2 cm ginger finely grated
- Zest and juice of 2 limes
- salt to taste
- 4 small chicken breasts
- 100 g cashew nuts
- 2 tablespoons honey
- 2 little gem lettuces shredded
- 4 spring onions finely sliced
- 200 g sugar snap peas cut in half
- 2 avocados cut into thick slices
- 4 tablespoons olive oil
- basil leaves for garnish
Instructions
- Mix together the turmeric, chilli, ginger, lime zest and a little salt in a bowl. Add the chicken breasts and rub the spice mix all over the chicken breasts so they are well coated.
- Heat up a griddle pan on high for 1 minute. Add the chicken and fry for 3 minutes on the first side, until nicely charred. Flip the chicken over and then turn the griddle down. Cook for 6 minutes on the second side or until the chicken is completely cooked through.
- Remove the chicken from the griddle pan and put on a plate to rest. Then slice or shred the chicken when cool enough to handle.
- While you are cooking the chicken, put a small frying pan over a medium heat and add the cashew nuts. Cook gently until the nuts are brown on both sides. Drizzle over the honey and allow it to bubble for a few seconds then turn off the heat. Tip the nuts onto a plate or they will weld themselves to the pan – you have been warned ;-)
- Once the chicken and the cashew nuts are ready you can start to assemble the salad: first scatter the prepared lettuce, sugar snap peas and spring onions on a serving platter. Next add the sliced avocado and chicken. Top with the cashew nuts, extra chilli and basil.
- Finally mix the olive oil, lime juice and a little salt in a little bowl or jam jar and drizzle over the salad. Serve the salad just as it is, or with warm crusty bread, pittas or flatbreads and a glass of aromatic white wine.
Cup of Yum
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
630kcal
(32%)
Carbohydrates
35g
(12%)
Protein
33g
(66%)
Fat
43g
(66%)
Saturated Fat
7g
(35%)
Cholesterol
72mg
(24%)
Sodium
149mg
(6%)
Potassium
1334mg
(38%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Vitamin A
2319IU
(46%)
Vitamin C
71mg
(79%)
Calcium
77mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 630
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 149mg | 6% |
| Potassium | 1334mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 2319IU | 46% |
| Vitamin C | 71mg | 79% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.