Preparations
- Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Remove from heat and let cool slightly, then chop into bite-sized pieces.
- For the Honey-Lime Vinaigrette Combine lime juice, honey, salt, and pepper in a food processor or bowl. Stream in olive oil while processing, or slowly add while whisking. Taste and adjust seasonings if necessary.
- Divide lettuce between plates then top with cooked chicken, tomato, green pepper, broccoli and 2 Tablespoons Delinut cashews each. Drizzle with dressing and then serve.
1 lb chicken breasts
tomato
green pepper
broccoli
1/2 cup delinut cashews
2 cups lettuce (mixed)
1/4 cup lime juice
2 tbsps honey
salt & pepper
4 tbsps extra-virgin olive oil
For the Honey-Lime Vinaigrette
1/4 cup lime juice
2 Tablespoons honey
salt & pepper
2 Tablespoons extra virgin olive oil
