A fresh, light and filling chicken salad with sun dried tomato dip!
It might not be summer anymore, but I still think there is room for a fresh salad on the table!
So today I’m bringing this chicken salad with sun dried tomato dip! A proper salad with so many great flavours that’s both fresh and satisfying!
Ever since making my carrot cashew dip, I’ve been obsessed with making dips and sauces with cashews. Using cashews is nothing revolutionary, and I like to make a simple cashew sauce to go with these portobello and black bean tacos, but until now I haven’t really explored the endless possibilities of the humble cashew nut!
Cashew nuts are a great replacement for dairy, as it adds a similar creaminess and sweetness and it also help to enhance flavours like dairy products can do.
The only thing with using cashews is that they need to be soaked before using them in dips and such! You can soak them overnight, but there is also a quick way of soaking cashews by simply soaking them in hot water for 15 minutes! I usually go for the latter as I’m terrible at meal planning as I tend to stray from it as I’m the type that likes to eat what I’m in the mood for on the day.
This chicken salad is light yet satisfying and, of course, the ingredients are loaded with nutrients
- Spinach – iron, folate, vitamin C, vitamin A and vitamin K!
- Potato – Carbohydrates, vitamin C, copper and magnesium
- Yellow peppers – Vitamin C, Vitamin B6
- Cashew nuts – Heart healthy monounsaturated fats, thiamine (B1), copper, magnesium, zinc!
- Chicken – Protein, Niacin (B3), vitamin B6, zinc and selenium
- Pumpkin Seeds – Magnesium, Zinc, Copper
This salad is great to make as a lunchbox or to enjoy as an easy light weekday dinner!
Chicken Salad with Sun Dried Tomato Dip
Sun Dried Tomato Dip
- 60 g / 1/2 cup cashews, soaked (check notes)
- 7 sun dried tomatoes
- 1 garlic
- 2 chicken breasts (boneless & skinless)
- 150 g potato, boiled
- 1 yellow pepper
- A few handfuls of spinach
- leeks or spring onions (about 3-4 tbsp)
- drizzle of olive oil
- sunflower sprouts (optional)
- pumpkin seeds (optional)
- Preheat the oven to 200°C.
- Put the potatoes on a large pan and cover with water and add a good pinch of salt. Bring to a boil and simmer for 15-20 minutes or until tender. Once cooked, rinse the potatoes under cold water. Drain and set a side.
- Whilst the potatoes are cooking, prepare the sun dried tomato dip by placing all ingredients in a food processor and blend until combined. Add a little bit of water to loosen it up if needed.
- Season the chicken with salt and pepper. Heat up a large frying pan and fry the chicken on both sides until browned. Place the chicken in the oven for 10-15 minutes and cook until done.
- Slice your peppers, finely slice the leeks and combine them with the spinach in a bowl. Add the cooked potato, a pinch of salt and a drizzle of olive oil and mix together.
- Arrange the plates by placing the salad, the chicken and a good dollop of sun dried tomato dip. Garnish with sunflower sprouts and pumpkin seeds!
- To soak the cashews you can either soak the cashews overnight in the fridge, or if you're spontaneous you quick soak them by placing them in hot water (hot water = boiling water that's been cooled down for about 30 seconds) for 15 minutes. After 15 minutes, drain and rinse under cold water.