Coconut marinated chicken salad

If you still believe that green salads are boring, we are here today to prove you wrong! Voilá the easiest, tastiest and most refreshing salad ever that can be eaten straight from a bowl during working hours, as a nice side dish at family lunches or can be the perfect dinner on a weeknight.

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Servings: 2
Time: 1-24 hr preparation / Cooking: 30 mins

Method:

1) Place the coconut milk, Ergon Deli cashew butter, sumac, coriander, salt & pepper in a bowl and stir to combine. Then take another bowl and separate the marinade into 2 equal portions. In the half of it add lime juice, soy sauce and sesame oil. This will be used later as a dressing. Place the chicken into the coconut marinade, cover with a plastic wrap and put it in the fridge for at least 1 hour to become tender and nice. You can also leave the bowl in the fridge overnight and cook it the next day.

2) Set a non-stick frying on high fire, add olive oil and cook the beech mushrooms with a little salt and pepper for 2 minutes until slightly tender. Then set off the fire and place them aside.

3) Next, cook the chicken from both sides for 2-3 minutes. Then cover with a pan lid, set fire to medium and let it cook for 20 minutes. Be careful not to uncover since you need the steam to cook the chicken. Alternatively you can bake the chicken in a preheated oven at 200°C for 30 minutes.

4) Time to serve! In a large serving bowl place leafy greens, mushrooms, croutons, marinated chicken cut in slices, orange wedges and croutons followed by dressing and black sesame. Enjoy!

Ingredients:

200 g green salad of your choice (arugula, iceberg lettuce, leaf lettuce, etc)

100 g coconut milk

60 g Ergon Deli cashew butter

1 chicken breast, skinless (2 fillets)

Juice from 1 lime

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp ground coriander

1 tsp sumac

Salt & pepper

Olive oil

1 orange (peeled and cut in wedges)

croutons

50 g beech mushrooms

1 tsp black sesame