Green Goddess Chicken Salad

GF, RSF, DF
Serves: 4

We all know the power green vegetables have for our health, but often forgotten in that mix is the potent dose of phytonutrients fresh herbs have. This easy family-friendly salad really leans into utilising them for flavour, colour and enhancing your wellness with each bite.

Ingredients:  

1/4 cup fresh flat-leaf (Italian) parsley leaves, finely chopped
2 garlic cloves, minced
1 long red chilli, finely diced
2 tbsp tamari or coconut aminos
1 tbsp sugar-free fish sauce
2 tbsp olive oil, plus extra to dress salad
2 tbsp coconut sugar
600g (1 lb 5 oz) Inglewood chicken thigh fillets, skin on
2 tbsp roughly chopped, toasted cashews, to serve 
lime wedges, to serve
4 baby gem lettuce, cored and leaves separated 

Chunky Green Goddess Dressing
1/4 cup fresh basil leaves, finely chopped, plus extra leaves to serve
1/4 cup fresh coriander (cilantro) leaves, finely chopped, plus extra to serve
1 avocado
1 cup fresh flat-leaf (Italian) parsley leaves
1 long green chilli, deseeded and chopped
4 garlic cloves, finely grated or minced
Juice of 2 limes
1 cup (250 ml / 9 fl oz) olive oil
1 tsp sea salt
1 cup (160g / 5 1/2 oz) cashews, toasted

Method:

For the chunky green goddess dressing, place all the ingredients except the cashews in a food processor and blitz to combine. Add the cashews and pulse until mostly smooth but still a little bit chunky. Transfer to a bowl and place in the fridge until you’re ready to serve.

Combine the parsley, garlic, chilli, tamari or coconut aminos, fish sauce, olive oil and coconut sugar in a large bowl. Add the chicken and toss to coat evenly. Cover and place in the fridge to marinate for at least 1 hour or up to 3 hours for best results.

Preheat a char-grill pan or barbecue grill to medium heat, and grill the chicken for 6–8 minutes on each side, until golden brown and cooked through. Transfer to a wooden board, cover loosely with foil and leave to rest for 5 minutes.

To serve, lightly dress your baby gem lettuce leaves with a drizzle of olive oil. Roughly chop the chicken and place it on top of the lettuce. Spoon over the green goddess and sprinkle with the toasted cashews and some extra fresh basil leaves. Serve with lime wedges for squeezing over the top.