Easy

Spinach salad with chicken, cashews and avocado

Name: Spinach salad with chicken, cashews and avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 200 g Spinach (baby leaves); 300 g Chicken breast (skinless and boneless); 100 g Spring Onion; 300 g Avocado (flesh); 80 g Cashews (unsalted roasted; 40 g cooking and 40 g finishing); 180 g Cherry tomatoes; 30 g Soy sauce; 8 g Sesame seeds (toasted); 35 g Extra virgin olive oil (20 g sautéing and 15 g dressing); 15 g White wine vinegar; 3 g Parsley; 0.5 g Salt (only if needed)

Fresh spinach with soy-glazed chicken, avocado, cherry tomatoes and cashews added during cooking and at serving.

15 minprep

15 mincooking

4servings

1.903 kcalwhole recipe

476 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Salad 15 to 30 minutes Home-style

Lactose-free and 5 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freePeanut-freeFish-freeShellfish-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Sautéing

Appliances

Frying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in ironHigh in calciumHigh in vitamin C

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Spinach baby leaves 200 g
Chicken breast skinless and boneless 300 g
Spring Onion 100 g
Avocado flesh 300 g
Cashews unsalted roasted; 40 g cooking and 40 g finishing 80 g
Cherry tomatoes 180 g
Soy sauce 30 g
Sesame seeds toasted 8 g
Extra virgin olive oil 20 g sautéing and 15 g dressing 35 g
White wine vinegar 15 g
Parsley 3 g
Salt only if needed 0.5 g

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Preparation

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Let’s get cooking

Method

Thinly slice the spring onion. Heat 20 g of oil in a frying pan and cook it over medium heat for 5 minutes.
Dice the chicken into 2 cm pieces, add to the pan and stir-fry for 5–6 minutes. Add 40 g of cashews and the soy sauce; cook for another 2–3 minutes until the chicken is cooked through and reaches 74°C in the centre. Remove from the heat.
Wash and dry the spinach and cherry tomatoes. Halve the tomatoes and dice the avocado. Whisk the remaining 15 g of oil with the vinegar and salt, if needed, and dress the spinach.
Divide the leaves between four plates. Add the warm chicken with its juices, avocado and tomatoes. Finish with the remaining 40 g of cashews, sesame and chopped parsley.

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