This salad is a real winner as a weight loss spring salad recipe. It is high in protein from the chicken, high in fibre from all the salad vegetables, and low in fat. It’s also super tasty and satisfies your taste buds easily. Make a large batch of the Thai style sauce to keep in the fridge for a few days. Easy served as light yet satisfying lunch, dinner or take-out meal at the office.
Method
- Turn the oven on 180C fan, place chicken breasts onto an oven proof dish and drizzle with a little oil.
- Bake in the oven for 20-25 minutes or until thoroughly cooked through. Take out to cool.
- Meanwhile, add all dressing ingredients together in a jar, screw the lid tight and shake vigorously to mix.
- Wash and prepare the salad, tomatoes and pepper, the cashews, place into a bowl and mix with most of the dressing.
- Thinly slice the chicken breasts, add to the salad and drizzle with remaining dressing.
- Serve as is, or sprinkled with some chopped coriander which always goes well with Thai style curries.
