This simple Chicken salad, can be made in less than 20 minutes. The chicken can be served hot or cold, I occasionally use left over chicken from a Sunday roast.
4 Sladesdown Farm Chicken breast
Salt, pepper and turmeric for seasoning
2 tbsp Challon’s Combe Natural Smooth Yoghurt
3 tbsp Quality Mayonnaise
2 Lemons (Zest)
140g Spicy Cashew nuts
130g Mixed Salad leaves from Spindlebrook Farm
Rub the chicken breast with a little oil and then season with salt and pepper and sprinkle with turmeric for an earthy flavour. Grill for 12 minutes on a medium heat.
Leave to cool and then simply remove the skin and slice the meat.
For the dressing, mix the yoghurt, mayonnaise, lemon zest, diced cucumber, spicy cashew nuts and chicken into a bowl.
Serve on a plate of Spindlebrook mixed salad leaves.