Chili chicken and cashew salad

This is the kind of dish that is sometimes called low-carb. It is low-carb, of course, but there is no such label in this blog. We love ourselves some starchy food over at beurre et pain! Potatoes, rice, pasta, bread - bring them on! Why did people suddenly start to believe that carbohydrates were making them fat? Could it be that carbs are not bad as such but that too large quantities will make you pile on the pounds? Anyhow, I'm carb-friendly which is why I think that, by all means, you should add some cold noodles to this salad if you feel so inclined.

Chili chicken and cashew salad (serves 4)
Recipe from Cool Food, published at Murdoch Foods

• 3 tablespoons sweet chili sauce
• 2 tablespoons lime juice
• 2 teaspoons fish sauce
• 2 tablespoons chopped coriander
• 1 garlic clove, crushed
• 1 small red chili, finely chopped
• 1.5 teaspoons grated fresh ginger
• 2 tablespoons olive oil
• 600g chicken breast fillets
• 100g salad leaves
• 250g cherry tomatoes, halved
• 100g lebanese cucumber, cut into bite-sized chunks
• 50g snow pea sprouts, trimmed
• 80g cashew nuts, roughly chopped

Combine the chili sauce, lime juice, fish sauce, coriander, garlic, chili, ginger and 1 tablespoon of the oil in a large bowl.

Heat the remaining oil in a frying or chargrill pan over medium heat until hot, and cook the chicken for 5-8 minutes on each side or until cooked through. While still hot, slice each breast widthways into 1 cm slices and toss in the bowl with the dressing. Leave to cool slightly.

Combine the salad leaves, cherry tomatoes, cucumber chunks and snow pea sprouts in a serving bowl. Add the chicken and all of the dressing, and toss gently until the leaves are lightly coated. Scatter with the chopped cashews and serve.

P.S. I misread snow pea sprouts for snow peas. That was nice, too.