Coconut Cashew Chicken Salad thumbnail

Coconut Cashew Chicken Salad

This recipe makes a Coconut Cashew Chicken Salad with Rucola & Baby Spinach, Cherry tomatoes and Avocado, a Coconut oil/Cashew nut dressing topped with fried Chicken fillet & thin slices of fresh Pecorino Cheese.
Course Main Course, Salad, Side Dish
Cuisine Fusion
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons

Ingredients

Salad

  • 75 grams Rucola salad
  • 75 grams Baby Spinach
  • 1 piece Hass Avocado
  • 10 pieces Cherry tomatoes

Dressing

  • 4 tbsp Coconut oil
  • 30 grams Cashew nuts unsalted
  • 4 dashes Pomegrenade vinegar Optional
  • 2 tsp Brown sugar

Meat

  • 450 grams Chicken breast escalope
  • 2 tbsp Peanut oil

Miscellaneous

  • 40 grams Pecorino Romano

Instructions

  1. Put the stove on maximum heat. Pour the coconut oil into a frying pan and put the pan on the stove. Lower the heat when the oil starts popping or gets very liquid.
  2. Add the Cashew nuts and roast them in the hot oil for 5 minutes. Add salt, pepper, and the sugar. Stir it well. Turn down the heat on lowest level and keep the oil warm. Don't let the coconut oil solidify.
  3. Heat up the peanut oil or any high quality butter of your choice in another frying pan. As soon as the oil is hot, add the Chicken breast fillets. Turn down and keep the heat on medium level. Add some salt and pepper.
  4. Don't let the Chicken breast overcook. Keep turning it upside down until both sides are cooked. Don't worry about the layers inside. Take the pan of the heat and leave the fillets inside the pan. The hot pan will do the rest without overcooking them and at the same time keep the fillets warm until you serve them on the plate.
  5. If the Rucola and the Spinach were not prewashed (see packaging), wash them and put them in a large bowl. Add the warm coconut oil with the cashew nuts and mix well until the all leaves are greasy. Optional: Add some Pomegrenade vinegar (or a similar sweet/smooth Vinegar), but keep in mind: Just a few dashes, not more!
  6. Cut the Avocado into 8 to 10 pieces and the cherry tomatos into 2 pieces each. Put half of them on a plate.
  7. Put each half of the salad on the plate.
  8. Take each fillet and put one on each plate directly as a topping on the salad.
  9. Use a grater to cut the Pecorino into thin slices. Garnish both plates with it.
  10. Serve with bread.

Recipe Notes