CHICKEN AND CASHEW SALAD

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SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 15- 20 min

4 chicken breasts salt and freshly ground black pep­per 15 ml ( 1 T) olive oil 4 spring onions, cut into long strips 4 large car­rots, cut into strips ¼ cab­bage, shred­ded hand­ful of fresh co­rian­der, roughly chopped 60 ml ( ¼ c) cashew nuts

DRESS­ING

80 ml ( ¹ / 3 c) canola oil 3 gar­lic cloves, crushed 45 ml ( 3 T) soy sauce 30 ml ( 2 T) wa­ter 30 ml ( 2 T) white wine vine­gar 30 ml ( 2 T) honey 15 ml ( 1 T) sesame oil Pre­heat the oven to 200 ° C. 1 Sea­son the chicken breasts with salt and freshly ground pep­per. 2 Brush with the olive oil and ar­range on a bak­ing sheet. Roast for 15- 20 min­utes or un­til done. 3 Shred the chicken with two forks and set aside to cool. 4 Ar­range the spring onions, car­rots, cab­bage, co­rian­der and chicken in a salad bowl and scat­ter the nuts on top. 5 Dress­ing Whisk the ingredients to­gether and pour over the salad.

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