Chicken, Grape & Cucumber Salad
Another quick 30-minute meal for you all! I absolutely love this one as it is great for both summer and winter. It is light and refreshing, but uses ingredients that are avaliable all year round. So if you're fancying something slightly different, that is also filling and nutritious, you should try this dish out. It doesn't sound like it should work together - but trust me, it does!
Equipment
- Oven
- Mixing Bowl
- Spoon
- Chopping board
- Knife
- Tin Foil
- Baking tray
Ingredients
- 2 Skinless chicken breasts
- 1 Large Cucumber
- 10 Baby tomatoes
- 2 Handfuls Cashew nuts
- 4 Tbsp Mayonnaise
- 4 Tbsp Lemon juice 1 tbsp for the chicken and 3 tbsp for the salad dressing
- 1 Large Avocado
- 300 grams White seedless grapes
- Salt To taste
- Pepper To taste
Instructions
- Pre-heat the oven to 180 degrees (fan)
- Place the chicken breasts on a baking tray and marinade in salt, pepper and 1 tbsp lemon juice
- Cover the chicken breasts in tin foil (to help retain moisture when cooking and prevent burning) and cook for 17-20 minutes
- Whilst the chicken is cooking, prepare the salad by halving the baby tomatoes and grapes and dicing the avocado and cucumber and place all into a mixing bowl
- Add the mayonnaise and 3 tbsp lemon juice to the bowl containing the salad and mix until all the salad is coated in the dressing
- Once the chicken breast has cooked, slice and lay over the salad base and add the handful of cashews
- Enjoy either whilst the chicken is hot or once cooled!
Notes
Storage: refrigerate and consume within 2-3 days