Chicken and spinach salad with coriander pesto
Looking for a chicken meal with a difference? This simple, fresh salad combines chicken with the fragrant taste of coriander.
|4||Chicken breasts, skinless fillets|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Coriander leaves|
|½ cup||Flat leaf parsley|
|¼ tsp||Chilli powder|
|½ cup||Cashew nuts, pieces|
|¼ cup||Rice bran oil|
|150 g||Spinach leaves|
|3||Spring onions, finely sliced|
|1 to serve||Lime, cut into wedges|
- Preheat oven to 180 degrees C. Season chicken on both sides. Heat a frying pan, add a film of oil and fry chicken breasts for a few minutes on each side to brown. Transfer to an oven pan and bake for 15 minutes. Remove to cool.
- Place coriander, parsley and garlic in a food processor and pulse to chop. Add chilli powder and cashew nuts and pulse to combine. Add olive oil and lime juice and process to a rough-textured paste. Season with salt and pepper to taste.
- Toss spinach and spring onion together in serving bowls. Thickly slice chicken and place on top of spinach salad. Drizzle with coriander pesto and serve with lime halves.