If you feel inclined you could do a few simple things to jazz this salad up. A few dried cranberries or cherries would be a great addition, as well as a sprinkle or two of blue cheese, and maybe a few sprinkles of crushed cashews just for added texture, but only if you're in the mood! The idea is to keep it nice and simple!
Cashew Chicken Salad with Honey Mustard Dressing
Adapted from Simple Essentials Chicken
by Donna Hay
1 cup cashew nuts
1/2 pound or so (7-8 ounces) chicken tenders
salt and pepper
2 tablespoons olive oil
1 - 2 heads romaine lettuce
Honey Mustard Dressing:
1 tablespoon dijon mustard
2 tablespoons honey
1 tablespoon white vinegar
To make the honey mustard dressing: Combine the mustard, honey, and vinegar. Set aside.
To make the salad: Place the cashews in a food processor and process for 2 - 3 minutes. Coat the chicken with the cashew and salt and pepper. Heat a medium non-stick frying pan over medium-high heat. Add the oil to the pan and cook the chicken for 2- 3 minutes each side or until cooked through. To serve, toss the chicken with the lettuce and spoon over the dressing and serve.
We are introducing a new chef over at I Heart Cooking Clubs this week. We will be cooking the recipes of the great Donna Hay for the next six months. If you're interested in joining us then head on over and check out the details.
|Theme: G'day Donna Hay!|
|Every Sunday @ Kahakai Kitchen|