I love warm salads – all the goodness of cold salads, but they feel just right any time of the year! This favourite – both at The Pure Package and at home – came from Gaby, and is sweet enough to entice the children, savory and deliciously crunchy enough for the adults. A sure winner!
Ingredients – Serves 2
1 tablespoon sesame oil
2 small free-range chicken breasts, skins off, cut into thin strips
1 carrot, cut into thin strips
1 celery stick, cut into thin strips
1 red onion, finely sliced
1 tablespoon tomato puree
1 tablespoon honey
¼ teaspoon curry powder
To serve –
2 handfuls baby spinach, washed
Small handful fresh parsley, finely chopped
20g cashew nuts, unsalted
Heat the oil in a wok or deep heavy-based frying pan, over a medium-high heat. Add the chicken, and cook for about 2 minutes. Add the carrots, celery and onion to the pan, place the lid on and cook for a further 5 minutes until the onions are soft and chicken is cooked.
Meanwhile make the dressing. In a small bowl combine the tomato paste, honey and curry powder, and stir until well mixed. Add to the pan and mix through for a couple of minutes.
Place the baby spinach into serving bowls. Top with the chicken and vegetables hot from the pan. Garnish with the parsley and cashew nuts.
This recipe works well with left-over cooked chicken also – simply shred the chicken and add to the vegetable mix before you add the dressing. When heated through, add the dressing, parsley and nuts.
Once cooled, the flavours of the salad develop further, making it a perfect filling for a soft corn tortilla wrap.
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