Cashew Chicken Salad

 

I have this small book by Donna Hay. It is entitled Small Essentials, Chicken.  Yep, it is filled with chicken recipes. 60 of them to be exact.  I love Donna Hay cookbooks and recipes.

 

Not that I have many of them. I don't.  She is like the Martha Stewart of Australia, except a lot younger.  She has an impeccable eye for flavours, and presentations, decorating, etc.

 

We are having a sunny hot day here in Chester as I write this. I didn't really feel like heating up the kitchen overly much, but I had taken out some chicken to cook.

 

I wanted something light and quick and fresh.  I have a lot of work on today for that other site I write for, but still wanted something new for here.

 

This was a recipe I had flagged for a long time now.  Tender chicken breast slices, coated with cashew nuts and fried in olive oil until golden brown on both sides  . . .

 

Served hot atop crisp baby gem leaves.  Baby Gem are like tiny romaine lettuces, but a bit more bitter in flavour. You could use baby romaine or romaine hearts

 

Her dressing was a Honey Mustard Dressing, but I can't tolerate much honey these days so I created a Maple Mustard Dressing instead.

 

It turned out beautiful, with crisp coated, yet tender moist pieces of chicken breast meat  . . .  oh, I love adore cashew nuts . . .  don't you?

  

I am also very fond of baby gem lettuce. I love its slight bitter flavour, which went very well with the chicken and the richness of that coating  . . .

 

Maple & Mustard?  Come on now!  A Marriage made in heaven!

 

This couldn't get any better or simpler if you tried. Its fabulously flippin' delicious!

 

This is going into my tried and true's folder.  I was a bit worried the nuts wouldn't stick to the chicken because there is no egg or liquid to grab them, but it was all in vain . . .

  

The coating adhered perfectly.  This was just the perfect salad all round. If you love cashews and you love chicken, and if you are fond of  the flavours of maple and mustard together, then prepare yourself to absolutely adore this simple salad!

Cashew Chicken Salad

Yield: 4

Author: Marie Rayner

This is a delicious salad. Its very simple to make and boasts a lush fat-free Maple & Mustard Vinaigrette!

Ingredients:

For the chicken:

• 2 X 200g (7 ounce) chicken breast fillets, sliced in half lengthwise
• 112g raw cashew nuts
• salt and black pepper to taste
• 2 TBS olive oil

For the Dressing:

• 1 TBS Dijon mustard
• 1 TBS white wine vinegar
• 2 TBS pure Maple Syrup

You will also need:

• 2 baby gem lettuces

Instructions:

1. Wash your lettuces, dry and then separate into leaves. Set aside.
2. Put the ingredients for the dressing into a small jar, cover tightly and give the jar a good shake to combine them all. Set aside.
3. Using a nut chopper or food processor, chop the cashew nuts.  Season your chicken slices with salt and black pepper and then coat in the chopped cashew nuts.
4. Heat the olive oil in a large skillet.  Add the cashew coated chicken and cook the chicken for 2 to 3 minutes per side until golden brown and cooked through.  It should not be pink inside and the juices should not run clear.
5. Divide the salad leaves between four plates. Top each with several slices of chicken.  Give the dressing another shake.  Drizzle the salad with some of the dressing and serve immediately.

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Have any of you tried the blogger interface?  I started off trying it today but had to abandon it. It just wasn't working and I didn't have time to mess around with it!  I uploaded all of my photos and they promptly disappeared . . .  twice!  So I switched it back to the old one. What has been your experience? 

 

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Nibbles for New Years

 

I've never been one much for going out on New Years Eve.  I'm pretty much a stay at home, have a few nibbles, watch the ball drop on the telly kind of a gal.  I suppose that comes from years of having a huge family and not being able to afford tickets to go out and a baby sitter!

 

I never minded much and as my children got older it got to be more fun. We would have a nibble buffet of finger foods, and watch some great things on the telly, or play a few board games, and then watch Dick Clark's Rockin New Year's Eve!

 

Because my ex was a Military Policeman, he used to have to work on New Years Eve anyways, so it was pretty much me and the children on our own celebrating!

  

We all had our favourite nibbles.  I would out a variety of crisps and cheese snacks, cheese and crackers, pickles . . .

 

Pretzels,  mini pizzas, dips and other nibbles and mocktails, of course!

 

These Sweet & Spicy Pepitas are really tasty.  They go down great with drinks and are incredibly moreish.

  

They are also very easy to throw together and roast, plus you can do them ahead of time which makes them ideal!

Sweet & Spicy Pepitas

Yield: Makes about 8

Author: Marie Rayner

A little bit sweet, a little bit spicy, a lot moreish.  Perfect with drinks, or just as snacking.

ingredients:

• 170g raw pepitas (shelled pumpkin seeds) (1 cup)
• 1 TBS pure maple syrup
• 1/2 tsp each, ground cinnamon, ground ginger and ground nutmeg
• 1/4 tsp fine sea salt
• pinch cayenne pepper

instructions:

How to cook Sweet & Spicy Pepitas

1. Preheat the oven to 165*C/325*F/ gas mark 3.  Line a large baking sheet with baking paper.
2. Measure all of the ingredients into a bag or bowl and toss together to mix, making sure that all of the seeds are coated.  Spread onto the prepared baking sheet in an even layer.
3. Roast in the preheated oven for 15 minutes, stirring every five minutes.  Allow to cool before transferring to a serving dish or storing in an airtight container.

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Another nibble we really like are these Spice Toasted Pecan nuts.  I adore Pecans.

 

Pecan pie has long been my favourite kind of pie, next to lemon meringue of course. I can remember when I was pregnant for my oldest daughter I picked up a frozen one at the store and bought it home.  Once it thawed I cut out a piece and savoured every morsel. 

 

It was so good. I was so afraid that I would eat the whole pie myself so I then dumped the rest of it in the bin and then I emptied an ash tray on top of it as well, just to make doubly sure. (Pregnant women . . .  you never know!)

  

It has been a very long time since I have had a pecan pie  . . .  and I can't say that these toasted pecans are as good as a slice of pecan pie, but I can say that they are mighty tasty as a nibble and quite a bit healthier than a pie!

Spice Toasted Pecans

Yield: About 16

Author: Marie Rayner

These are deliciously moreish and nice to snack on, or as a nibble with cocktails.

ingredients:

• 240g shelled pecan halves (2 cups)
• 1 tsp ground cinnamon
• 2 tsp mild chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp ground ginger
• 1 tsp fine sea salt
• 3 TBS melted unsalted butter
• 2 TBS soft light brown sugar, packed

instructions:

How to cook Spice Toasted Pecans

1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with baking paper.  Spread the pecans on the baking sheet in a single layer.  Roast in the preheated oven for five minutes.  Remove from the oven.
2. Measure everything else into a glass bowl.  Add the warm pecans and toss to coat completely.  Pour them back onto the baking sheet.
3. Roast for a further 5 to 8 minutes, stiring halfway through the roasting time.
4. Allow to cool completely before storing in an airtight container.

Did you make this recipe?

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So what are your favourite nibbles for New Years Eve?  Are you a party goer, or do you prefer a more intimate affair?

 

Of course we are Latter Day Saints so we don't drink alcohol, but I do enjoy a Mocktail or two, or even a glass of punch.  Sparkling water with a slice of lemon or lime is also quite nice.

 

And these tasty nibbles go with all of them!  Enjoy and Happy New Year! 

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