Paleo Salad with Chicken, Avocado, Orange, Watercress, Coconut, Cashew and Lime Dressing
This recipe serves 2 people
Ingredients
- 2 cooked chicken breasts
- 1 avocado cut into wedges
- 2 oranges cut into segments
- Toasted seeds, sesame, pumpkin, sunflower and poppy
- 1 punnet of watercress
- 100g baby spinach
Dressing
- Half cup raw cashews soaked in water for an hour
- Juice of a lime
- 2 shallots finely sliced
- Chopped chives and dill
- 200mls coconut milk
Method
- To make the dressing, place in a food processer and blend until you have a smooth sauce
- Wash the leaves
- Toast two tablespoons of each of the seeds and mix together. These will store well in an air tight container for whenever you want to add a little crunch to a salad
- Peel and segment the orange
- Toss all the ingredients in a bowl and dress with the dressing, season with salt and pepper
- Serve with some of the sliced cooked chicken on the top
Chef’s tips
- This dish is perfect for brunch or lunch
- This salad will also work well with grilled salmon, mackerel or sea bass
