Chicken Romaine Salad With Honey Caramelised Cashews

Ingredients

• 1 bunchromaine lettuce, torn into small pieces
• 1 mediumred onion, halved and sliced
• 1red pepper, sliced
• 150 g (1 cup)broccoli, cut into florets
• 1 filletchicken breast, chopped into bite-sized pieces
• 1 tablespoonbutter
• 45 g (⅓ cup)raw cashews
• 3 tablespoonsolive oil
• 2 tablespoonshoney
• ½lemon, juiced
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cook the chicken

   Heat the butter in a large non-stick frying pan. Cook the chicken for about 5–7 minutes, turning so it browns on both sides.

2. 2

   Blanch the broccoli

   Bring a medium pan of water to the boil and add the broccoli. Cook over a medium heat for 2 minutes, then lift it out with a slotted spoon and plunge it straight into iced water.

3. 3

   Marinate the onion

   Put the sliced onion in a small bowl with a pinch of salt and the lemon juice. Leave it to marinate for 10 minutes.

4. 4

   Caramelise the cashews

   Warm a small frying pan over a medium heat and add the cashews. Stir occasionally until lightly golden, then add the honey and cook for a couple of minutes, stirring regularly to stop the nuts sticking. Transfer them to a plate.

5. 5

   Assemble the salad

   Arrange the romaine on plates and add the chicken, marinated onion, red pepper and broccoli. Drizzle with olive oil, season with salt and pepper, and scatter the caramelised cashews over the top.

What is chicken romaine salad?

This is a composed salad of romaine, cooked chicken and vegetables, finished with lemony onion and sweet, crunchy cashews. It fits the familiar American-style approach of making a substantial salad into a lunch or light supper.

Here, briefly blanched broccoli and fresh pepper add contrast to the lettuce, while the honeyed nuts bring a crisp, sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 472 calories, 7g protein, 36g carbs, 37g fat.

The chicken supplies protein, while the cashews, olive oil and butter contribute much of the fat. Vegetables and honey provide carbohydrates, with the vegetables also adding fibre. For a more balanced plate, serve the salad with a wholegrain side such as bread.

Choosing the ingredients

Romaine: Its sturdy leaves hold up well under the olive oil and toppings. Tear them into small pieces so each serving is easy to eat.

Chicken: Cut the breast into similar-sized bite-sized pieces for more even cooking. The recipe uses one fillet, cooked in butter until browned.

Cashews: Start with raw nuts so they can toast in the pan before the honey is added. Keep stirring once the honey goes in, as it can make the nuts sticky.

Blanching the broccoli

Broccoli: A short, 2-minute boil softens the florets while keeping them suitable for a salad. Moving them straight into iced water stops the cooking and helps them cool quickly.

Drain the florets well before assembling so excess water does not dilute the olive oil and lemon flavours.

Getting the onions ready

Lemon soak: The sliced onion sits with lemon juice and a pinch of salt for 10 minutes. This seasons it and gives the salad a bright, tangy element.

Keep the onion in its marinade while you prepare the other components, then lift it out with a fork or spoon when assembling.

Cooking the chicken and nuts

Chicken: Brown the pieces in butter for about 5–7 minutes, turning them so both sides colour. The method gives a time and browning cue; check that the pieces are cooked through before serving.

Cashews: Toast them over medium heat until lightly golden, then add honey. Stir regularly and transfer them to a plate after a couple of minutes so they do not remain in the hot pan.

Assembling and serving

Build the salad on a bed of romaine, then distribute the chicken, onion, pepper and broccoli across the leaves. Add the olive oil, seasoning and cashews just before serving to preserve their contrasting textures.

Serve it on its own for a light meal, or pair it with bread if you want a more substantial plate.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Have a bowl of iced water ready before the broccoli finishes boiling.
• Drain the broccoli thoroughly after cooling it.
• Stir the cashews continuously once you add the honey.
• Add the cashews just before serving to keep their crunch.

Variations

• Add cucumber: Include sliced cucumber for a cool, fresh crunch.
• Use another lettuce: Swap some or all of the romaine for crisp cos or little gem leaves.
• Change the nuts: Use raw almonds in place of cashews and toast them in the same way.
• Add herbs: Scatter chopped parsley over the finished salad for a fresh note.
• Make it tangier: Add a little more lemon juice to the onion marinade to taste.

Common mistakes to avoid

• Overcooking the broccoli: Keep it to 2 minutes, then cool it immediately in iced water.
• Wet vegetables: Drain the broccoli well so it does not water down the salad.
• Uneven chicken pieces: Cut them to a similar size so smaller pieces do not finish far ahead of larger ones.
• Leaving the honeyed nuts unattended: Stir regularly after adding honey to reduce sticking.
• Assembling too early: Add the dressing and cashews shortly before serving to retain freshness and crunch.

How to store

Store leftover salad components in separate airtight containers in the fridge and use within 2 days. Keep the cashews separate so they stay crisp; reheat the chicken gently until hot, then assemble with the cold vegetables.

Frequently asked questions