I got the inspiration for this one from Anh’s food blog, specifically her recipe for roast hoisin chicken and I came up with this chicken cashew nut salad.
I made a chicken marinade using hoisin sauce, grated ginger, sugar, some maple syrup and some soy sauce. I used about 1/2 jar of hoisin sauce, a couple tablespoons of soy, about 2-3 tablespoons of brown sugar, a good sized heaped teaspoon of grated ginger and a dollop of maple syrup. I poured everything into a lee kum kee hoisin sauce jar I had leftover and shook the whole mix up, ensuring the sugar would incorporate with the mixture. After shaking it for about a minute, I marinated chicken thighs in several tablespoons of it (so they were thoroughly coated) in a glass bowl for about an hour, then roasted them in a shallow dish for about 1 hour at about 170 degrees in a hot oven until they were a lovely dark golden colour and cooked through. Keep the rest of your marinade in the fridge for next time!
I allowed the cooked chicken to rest for about ten minutes, then I sliced the meat into strips and placed them on top of a green salad (I used a simple Coles bag o’ salad, but you could just use a mixture of rocket, spinach and whatever else you fancy. I also added one chopped up cucumber.) Dress the salad with a simple mixture of balsamic and honey and sprinkle with cashew nuts. Serve. Yum-yum! Low-carb, high protein 🙂
Give this one a try!