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summary:
A fresh summer themed salad, this recipe combines Thai flavours with the fresh zing of pineapple. Add a half cup of cashew nuts for an extra protein boost.
Ingredients
- 600g chicken tenderloins
- 3 cups reduced salt chicken stock
- 1/4 pineapple, peeled, core removed, sliced into thin wedges
- 3 green onions, thinly sliced
- 300g cherry tomatoes, halved
- 1 Lebanese cucumber, sliced
- 1 cup mint leaves (fresh)
- 150g mixed salad leaves
- 1/2 cup roasted salted cashew nuts
- Lime wedges
Instructions
1. Boil chicken in stock in a large frying pan over medium-low heat for 20/25 minutes. Allow to cool in stock. Remove and shred chicken, place into a large salad bowl.
2. Add pineapple, onions, tomatoes, cucumber, mint and salad greens to chicken. Mix gently to combine.
3. Serve salad with cashew nuts and lime wedges.
This recipe is from Inghams
Visit Inghams.com.au, for more recipes and nutrition information.
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