Chicken and Avocado Salad with Lime Mayonnaise

Serves 4

Ingredients:

  • 1/3 cup coarsely chopped cashews
  • 2 tablespoons macadamia nut oil
  • 1 pound boneless, skinless chicken breast, cut lengthwise into thin strips
  • 2 cups julienned red bell pepper
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon tamari
  • 1 head red leaf lettuce, chopped
  • 3 tablespoons thinly sliced scallions

Directions:

  1. Heat a large skillet over medium-high heat. Add the cashews and cook until lightly toasted, stirring and tossing frequently—do not let them burn. Transfer to a bowl and set aside.
  2. Add the oil to the same skillet, swirling to coat. Add the chicken and sauté until lightly browned, about 2 minutes. Transfer the chicken to a separate bowl and set aside.
  3. Add the bell pepper to the skillet and sauté for 2 minutes, stirring occasionally. Add the garlic, ginger, and tamari and cook for 1 minute. Return the chicken to the skillet and cook for 1 minute more.
  4. Divide the lettuce evenly among four plates. Top with the chicken and vegetables, sprinkle with the cashews and scallions, and serve.

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