Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons turmeric
  • 1 red chilli (finely chopped, plus extra for garnish)
  • 2 cm ginger (finely grated)
  • Zest and juice of 2 limes
  • Salt (to taste)
  • 4 small chicken breasts
  • 100 g cashew nuts
  • 2 tablespoons honey
  • 2 little gem lettuces (shredded)
  • 4 spring onions (finely sliced)
  • 200 g sugar snap peas (cut in half)
  • 2 avocados (cut into thick slices)
  • 4 tablespoons olive oil
  • Basil leaves for garnish

Instruction

  • Mix together the turmeric, chilli, ginger, lime zest and a little salt in a bowl. Add the chicken breasts and rub the spice mix all over the chicken breasts so they are well coated.
  • Heat up a griddle pan on high for 1 minute. Add the chicken and fry for 3 minutes on the first side, until nicely charred. Flip the chicken over and then turn the griddle down. Cook for 6 minutes on the second side or until the chicken is completely cooked through.
  • Remove the chicken from the griddle pan and put on a plate to rest. Then slice or shred the chicken when cool enough to handle.
  • While you are cooking the chicken, put a small frying pan over a medium heat and add the cashew nuts. Cook gently until the nuts are brown on both sides. Drizzle over the honey and allow it to bubble for a few seconds then turn off the heat. Tip the nuts onto a plate or they will weld themselves to the pan – you have been warned ;-)
  • Once the chicken and the cashew nuts are ready you can start to assemble the salad: first scatter the prepared lettuce, sugar snap peas and spring onions on a serving platter. Next add the sliced avocado and chicken. Top with the cashew nuts, extra chilli and basil.
  • Finally mix the olive oil, lime juice and a little salt in a little bowl or jam jar and drizzle over the salad. Serve the salad just as it is, or with warm crusty bread, pittas or flatbreads and a glass of aromatic white wine.