Spicy green chicken and cashew nut salad

So I was going to follow someone else’s recipe for buffalo chicken salad (paleOMG’s recipe to give the credit) because it sounded delicious, but when I read it again it said minced carrot. I don’t know why but this put me off, well I do know. I don’t really like grated carrot, and that is what minced carrot sounds like, so I checked the fridge. The fridge is full of green things, specifically, avocado, celery, cucumber, spring onions and little gem lettuce. Plus, there is spicy mayo that I made at the weekend, and there is always cashew nuts in the cupboard. Obviously I had chicken because I was planning to make buffalo chicken, and so the salad was born.

For two:

I had skinless and boneless chicken thighs. I prefer the flavour of chicken thighs to chicken breast, plus it is usually cheaper, but these came from Waitrose, so obviously I took out a mortgage in order to pay for them. You could use left over chicken, or ready cooked chicken.

Heat some coconut oil in a big frying pan, then roll the thighs out flat and place them in the pan. Sizzle until cooked through- turning them over once helps. Once cooked remove from the pan and place on kitchen roll to absorb some grease. I don’t like too much grease in my food. If you do like grease, then feel free not to place on kitchen roll.

At this point I added some parboiled sweet potato and parsnips to the pan because I like them.

Slice the celery, cucumber, avocado and spring onions and throw them in a bowl. This requires no skill or artistry, unless you are feeling flair then you could juggle the ingredients (juggling optional).

Slice the slightly cooled chicken and throw in the bowl with the green things.

Add as much mayo as you like. If your mayo is not already spicy (because you did not get a bit free and easy with the cayenne at the weekend like I did- sounds more exciting than it is), then add some heat with a few squirts of sriracha or a sprinkling of the aforementioned cayenne.

Lay out some little gem lettuce leaves on a plate. Fill each lettuce scoop with the chicken/green/mayo mix. Sprinkle with cashews, or not. Add the parsnips and sweet potato on the side, if you know, you made them earlier. If not, don’t.

Eat.

If you want to make your own mayo then check my blog, or google whole30 mayo.

 

 

Advertisements

2 thoughts on “Spicy green chicken and cashew nut salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s