Chicken Salad Sun Dried Tomato Dip
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5 from 1 vote

Chicken Salad with Sun Dried Tomato Dip

A fresh chicken salad with a creamy sun dried tomato dip! Great for lunchbox or a weeknight dinner! Gluten and dairy free!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: Gluten Free
Servings: 2
Author: Nutritionist meets Chef

Ingredients

Sun Dried Tomato Dip

  • 60 g / 1/2 cup cashews, soaked (check notes)
  • 7 sun dried tomatoes
  • 1 garlic

Chicken Salad

  • 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)

Instructions

  • 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!

Notes

  1. 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.