Recipe by Becky Duffett | Photo by Erin Kunkel
Sweet and spicy, with lean protein and superfood veggies, right here’s a your subsequent salad obsession. If you already have roasted hen and candy potatoes, that makes it straightforward. If you buy a shredded cabbage or broccoli mix, it’s a snap. But don’t miss out on the spicy cashew dressing. You’ll inhale something you pour it on. Brussels sprouts most undoubtedly included.
1 lb (500 g) boneless, skinless hen breasts
2 tablespoons olive oil
Salt and freshly floor pepper
1 sweet potato, chopped into bite-size items
4 oz (125 g) tremendous greens or baby kale
1 cup (3 oz/90 g) shredded purple cabbage
1 cup (5 oz/155 g) shredded carrots
2 inexperienced onions, inexperienced elements solely, chopped
Juice of 1 lime
1 avocado, peeled, pitted, and diced
For the spicy cashew dressing:
¼ cup (1½ oz/45 g) roasted cashews
¼ cup (2 fl oz/60 ml) boiling water
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon grated recent ginger
¼ to ½ teaspoon dried chile flakes
½ cup (4 fl oz/125 ml) extra-virgin olive oil
Preheat the oven to 450°F (230°C). Line a baking sheet with foil.
Place the hen breasts on half of the pan, brush with 1 tablespoon of the olive oil, and season with ½ teaspoon salt and pepper. Pile the chopped sweet potato on the second half of the pan, drizzle with the remaining 1 tablespoon olive oil, season with ¼ teaspoon salt and pepper, and toss to coat. Transfer the pan to the oven and roast till the hen is firm to the touch and not pink at the middle, and the candy potato is tender and crispy at the edges, 18 to 20 minutes. Let cool earlier than slicing the hen.
To make the spicy cashew dressing, place the cashews within the bowl of a high-speed blender, pour the boiling water over, and relaxation till softened, 5 minutes. Pulse the cashews till almost clean, 30 seconds. Add the vinegar, soy sauce, ginger, and chile flakes and pulse to combine. With the motor operating, slowly stream in the ½ cup olive oil to make a thick dressing. Pour the dressing right into a jar, seal tightly, and refrigerate until able to serve.
In a large bowl, combine the hen, sweet potato, greens, shredded cabbage, shredded carrots, and green onions. Drizzle with the lime juice and a few of the dressing and toss to coat. Fold in the avocado final. Taste and season with salt if needed.
Heap the salad on plates and serve.
Makes 4 servings
Nutrition Facts (per serving)
Protein 30 g
Total fats 28 g
Saturated fat 4 g
Carbs 16 g
Fiber 6 g
Total sugars 4 g
Added sugars 0 g
Sodium 560 mg
*Using 2 tablespoons of dressing per serving.
This article just isn’t meant to substitute for knowledgeable medical recommendation. You shouldn’t use this info to diagnose or treat a health drawback or condition. Always verify with your physician earlier than altering your food plan, altering your sleep habits, taking supplements, or beginning a new fitness routine.