Ingredients
Equipment
Method
- 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