Chicken Ceasar Salad with Cashew Lemon Dressing
Ingredients
4 chicken thighs - visible fat cut off
Olive oil
1 tbsp paprika
1/2 tsp salt
Pepper to taste
2tsp chilli flakes
2 heads of cos lettuce
Croutons
1/4C olive oil
Pepper
1 pita pocket
1 tsp salt
Dressing
1/4C olive oil
1/3C lemon juice
1C raw cashew nuts, presoak in water over night
1-4 cloves garlic, or more if you prefer
1/2-1C water, depending on the thickness
1/4C parmesan cheese, getting good quality cheese makes all the difference
Method:
1. Preheat oven to 180 degrees celcius, fan forced setting.
2. Take your chicken thighs and cut off any visible fat. This helps to reduce calories and saturated fat. Add paprika, chili flakes, drizzle of olive oil and pepper. Toss until chicken is covered. Set aside.
3. If you didn’t soak your cashews over night, you may need more water for the dressing. If you did soak your cashew, strain. Place all the dressing incredients except the water into a food processor; cashews, lemon juice, olive oil, parmesan, maple syrup, garlic, salt and pepper. Blend until smooth. Add water in small amounts, if need, until the sauce is a smooth creamy texture that can easily be poured. Set aside.
4. Cut the pita pocket into 1cm squares. Then cover with drizzle of olive oil and pinch off salt ensuring well coated. Put on non-stick baking tray and stick into the over for 5 minutes or until golden brown.
Waste Reduction Tip: I use non-stick pans and trays to reduce the need to use aluminium foil/baking paper and therefore waste
5. In a medium size pan on medium heat, add the chicken. Allow to cook three minutes on one side and then flip. Chicken is cooked if you can pierce it and clear juice comes out. Once cooked cut into squares.
6. Whilst chicken is still cooking slice two heads of cos lettuces into 1cm ribbons and place in a large salad bowl.
8. Add the chicken, pita bread and about 4-5 tbsp of the cashew dressing to the cos lettuce and toss.
9. Serve by grating parmesan on top, cracked pepper and another drizzle of the cashew dressing.