Cashew-crusted chicken Caesar salad

Try this tasty salad for a lunch with a difference

Cashew Crusted Ceaser Salad

Serves: 1

Preparation time: 10 minutes

Cooking time: 25 minutes


1 handful of cashew nuts (around 18 kernels)

1/2 tsp sea salt

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp dried rosemary

1/4 tsp dried tarragon

1 egg

1 chicken fillet (about 120g)

1/2 head of romaine lettuce, roughly torn

6 cherry tomatoes


1 Preheat oven to 200°C/R4.

2 Chop up the cashew nuts using a blender.

3 Mix the chopped nuts with the salt and dried herbs.

4 Beat the egg and dip the chicken fillet into it. Let the excess egg drip off before coating the chicken in the chopped nuts.

5 Place the cashew-coated chicken into a pan covered with foil. Bake for 20–25 minutes.
Remove from the oven and allow the chicken to cool a little before cutting it into slices.

6 Place the lettuce and chicken slices in a bowl and top with the cherry tomatoes.

Recipe and image courtesy of Love Food by Josie Gibson out now RRP £14.99 (Blink Publishing)

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