Cashew-crusted chicken Caesar salad
Try this tasty salad for a lunch with a difference
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 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)