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🥗 Crispy Chicken Salad with Mandarins and Cashews

561 kcal · 30 min · 4 servings

Ingredients

• 1 can Mandarin (approx. 312 g drained weight)
• 2 tbsp Lime juice (freshly squeezed)
• 2 tbsp Ginger (freshly grated)
• 1 clove Garlic (mashed)
• 4 tbsp liquid Honey
• 800 g Chicken breast fillet (with skin)
• 60 ml Olive oil
• Salt
• Pepper (freshly ground)
• 200 g Romaine lettuce
• 100 g fresh Coriander
• 50 g Cashew nuts (roasted)
• 4 small Beetroot (cooked and quartered)

Instructions

1. 1. Pour the mandarin juice into a bowl.
2. 2. Add all other ingredients for the dressing.
3. 3. Mix everything well together.
4. 4. Set the bowl aside until you are ready to serve the salad.
5. 5. Rub the chicken breast fillets with olive oil.
6. 6. Season the meat with salt and pepper.
7. 7. Preheat a grill pan over medium heat.
8. 8. Cook the chicken breast for about 10 minutes on each side.
9. 9. Make sure the meat is fully cooked through.
10. 10. Continue cooking until the skin side is crispy.
11. 11. Slice the cooked fillets into thin pieces.
12. 12. Wash the salad leaves thoroughly.
13. 13. Spin the leaves dry.
14. 14. Take fresh coriander leaves.
15. 15. Take roasted cashew nuts.
16. 16. Take cooked beetroot.
17. 17. Place the salad leaves on a plate.
18. 18. Distribute the chicken slices on top.
19. 19. Add the coriander.
20. 20. Sprinkle the cashew nuts over it.
21. 21. Add the beetroot.
22. 22. Drizzle the prepared dressing over the salad.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 561
• Protein: 54 g · Fett/Fat: 21 g · Carbs: 36 g