CURRIED CHICKEN, PEAR & CASHEW SALAD

The inspiration for this salad came from a delicious salad I had at a Christmas in July buffet at the Stanford Plaza (Brisbane). This buffet was incredible; massive prawns, oysters, turkey, chicken, roast vegetables, soup, a cheese and desert station. However I mainly filled up on salads, as they were so unique and different to the mainstream garden salads usually served at a buffet. I went back for more of this particular salad many times, as well as a curried Israeli cous cous salad that I am planning to recreate in my kitchen soon. This light and fresh salad is perfect for the warmer weather hopefully about to hit Brisbane (hurry up summer!)

INGREDIENTS

• 2 smallish chicken breast (around 400g in total)
• 1/3 cup cashews
• 1 medium avocado, diced into even pieces
• 2 medium ripe pears, core removed and cut into thin slices
• the juice of 1 lemon 
• 100g baby spinach, washed & drained
• 50g reduced-fat feta, crumbled
• 1 medium red capsicum, finely diced 
• 1 heaped tablespoon curry powder
• Optional - a drizzle of balsamic vinegar

COOKING 

1. Place the chicken breasts in a medium saucepan and cover with water. Bring to the boil, covered, then simmer for 10 minutes. Remove the poached chicken from the pan and leave to cool for a few minutes. 

2. Meanwhile, dry fry the cashews (meaning using nom oil) in a small fry pan over low heat for 5 minutes or until just slightly golden. Remove from the stove and leave to cool. 

3. Carefully toss the avocado, pear and lemon juice in a medium bowl. This will stop the avocado and pear going brown (if not planning to eat the salad straight after making it). 

4. Assemble the salad by combining the avocado, pear, spinach, feta and capsicum in a large serving bowl. 

5. When the chicken is cool enough to handle, shred into small pieces. Toss the chicken in a medium bowl with the curry powder and a pinch sea salt & pepper. Add the curried chicken to the salad. Serve as is or with a light drizzle of balsamic vinegar, if desired. 


Serves / 4 
Total Prep & Cooking time / max 30 minutes 

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