#WFD – Hawaiian Rainbow Chicken Salad
Sprinkle roughly chopped spring onion and toasted cashews over the top to garnish
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POLOKWANE – Take a trip to the islands of Hawaii with this fresh summer dish that will have the whole family asking for more.
What’s for Dinner says this crunchy summer salad is wholesome, full of colour and packed with nutrients and is perfect for any meal time. Salty, sweet and spicy elements come together in a way that will make you reconsider your traditional view on salads.
Ingredients
– 1 pineapple
– 1 cup brown rice, cooked and chilled
– ¼ purple cabbage, thinly sliced
– 1 large red pepper, diced
– 1 carrot, grated
– 2 tbsp pickled ginger, sliced
– 1 clove garlic, crushed
– 6 spring onions, sliced
– ½ cup raw unsalted cashews, chopped
– 1 tbsp olive oil
– 1 chicken breast, sliced into small strips
– 2 tbsp soy sauce
– 1 tbsp honey
– KNORR Balsamic & Pineapple Vinaigrette Salad Dressing
– Salt and pepper, to taste
Method
– Cut the pineapple in half, lengthwise.
– Use a spoon to scoop out the flesh of the pineapple, leaving just enough around the edges so that each ‘bowl’ is sturdy.
– Slice the pineapple pieces into small cubes and set aside.
– Prep the rest of the vegetables and set aside. Keeping the spring onions separate.
– Lightly toast the cashew nuts in a dry pan, cooking until fragrant, stirring constantly. Remove from pan and allow to cool.
– Heat olive oil in a pan and brown the chicken pieces, then add the soy sauce and honey and pan fry until cooked through.
Assembling the salad bowls:
– Add all the ingredients into a bowl (reserve the cashews and spring onions for garnish) and mix until well combined.
– Spoon the salad mixture into the pineapple halves and drizzle generously with the Knorr Balsamic and Pineapple Salad Dressing.
– Sprinkle roughly chopped spring onion and toasted cashews over the top to garnish and enjoy.
YUM!
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