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.
500g chicken thigh
1/4 cup hoisin sauce
2 tablespoons brown sugar
1 teaspoon grated ginger
2 cloves garlic, minced
1 tablespoon soy sauce
Combine all ingredients in a shallow bowl and allow to marinate for 1 hour or overnight. Preheat oven to 180’c and place chicken on a lined baking tray. Bake for 20-25 minutes, or until golden and cooked through.
Remove chicken from the oven, rest, cut into strips and add to salad.
Salad to serve –
120g mixed salad leaves
1 cucumber, roughly chopped
Dressing (1 teaspoon honey / 1 tablespoon balsamic vinegar / 2 tablespoons olive oil – mix and pour over salad)
Toasted cashew nuts to sprinkle
Combine all ingredients (except cashews) and toss well to coat. Sprinkle with cashews.