f

Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Cashew Chicken Salad



I have this small book by Donna Hay. It is entitled Small Essentials, Chicken.  Yep, it is filled with chicken recipes. 60 of them to be exact.  
 
I love Donna Hay cookbooks and recipes. Plus her presentation is impeccable.


Not that I have many of them. I don't.  She is like the Martha Stewart of Australia, except a lot younger.  
 
She has a wonderful  eye for flavours, and presentations, decorating, etc.


We are having a sunny hot day here in Chester as I write this. I didn't really feel like heating up the kitchen overly much, but I had taken out some chicken to cook. 

One thing I love about chicken is that there are so many different ways of cooking it. There is literally something to please everyone!


Today I wanted something light and quick and fresh.  I have a lot of work on today for that other site I write for, but still wanted something new for here. 

Sometimes it can be a difficult writing for two different pages and making each one fresh and exciting.


This was a recipe I had flagged for a long time now.  Tender chicken breast slices, coated with cashew nuts and fried in olive oil until golden brown on both sides  . . .


Served hot atop crisp baby gem leaves.  Baby Gem are like tiny romaine lettuces, but a bit more bitter in flavour. You could use baby romaine or romaine hearts. 

Just use something green and crisp. Green and crisp and salad-like.


Her dressing was a Honey Mustard Dressing, but I can't tolerate much honey these days so I created a Maple Mustard Dressing instead. 

Maple and Mustard are perfect flavour partners!


It turned out beautiful, with crisp coated, yet tender moist pieces of chicken breast meat  . . .  oh, I love adore cashew nuts . . .  don't you?
 
Did you know that they are not acually a nut but a legume?  Tis true.


I am also very fond of baby gem lettuce. I love its slight bitter flavour, which went very well with the chicken and the richness of that coating  . . . 

Very well indeed  . . .


Maple & Mustard?  Come on now!  A Marriage made in heaven!



This couldn't get any better or simpler if you tried. Its fabulously flippin' delicious!


This is going into my tried and true's folder.  I was a bit worried the nuts wouldn't stick to the chicken because there is no egg or liquid to grab them, but it was all in vain . . .


The coating adhered perfectly.  This was just the perfect salad all round. 
 
If you love cashews and you love chicken, and if you are fond of  the flavours of maple and mustard together, then prepare yourself to absolutely adore this simple salad!

Cashew Chicken Salad

Cashew Chicken Salad

Yield: 4
Author:
This is a delicious salad. Its very simple to make and boasts a lush fat-free Maple & Mustard Vinaigrette!

Ingredients:

For the chicken:
  • 2 X 200g (7 ounce) chicken breast fillets, sliced in half lengthwise
  • 112g raw cashew nuts
  • salt and black pepper to taste
  • 2 TBS olive oil
For the Dressing:
  • 1 TBS Dijon mustard
  • 1 TBS white wine vinegar
  • 2 TBS pure Maple Syrup
You will also need:
  • 2 baby gem lettuces

Instructions:

  1. Wash your lettuces, dry and then separate into leaves. Set aside.
  2. Put the ingredients for the dressing into a small jar, cover tightly and give the jar a good shake to combine them all. Set aside.
  3. Using a nut chopper or food processor, chop the cashew nuts.  Season your chicken slices with salt and black pepper and then coat in the chopped cashew nuts.
  4. Heat the olive oil in a large skillet.  Add the cashew coated chicken and cook the chicken for 2 to 3 minutes per side until golden brown and cooked through.  It should not be pink inside and the juices should not run clear.
  5. Divide the salad leaves between four plates. Top each with several slices of chicken.  Give the dressing another shake.  Drizzle the salad with some of the dressing and serve immediately.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator



Have any of you tried the blogger interface?  I started off trying it today but had to abandon it. It just wasn't working and I didn't have time to mess around with it!  I uploaded all of my photos and they promptly disappeared . . .  twice!  So I switched it back to the old one. What has been your experience? 

 This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 



QuickEdit
Marie Rayner
2 Comments
Share :

2 comments:

  1. This looks delicious, Marie. I love the flavours of maple syrup and mustard. I often mix the two together, add a dollop of butter and use it to glaze carrots. It certainly perks up everyday carrots 🥕. It'snice on green beans, too. Hugs, Elaine

    ReplyDelete
    Replies
    1. Thanks Elaine! It was excellent. I love your idea of using this mixture to glazed carrots and on green beans! Thanks! Love you! xoxo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.

Follow @georgialoustudios