Quick & Easy

Chicken, witlof and cashew salad

chicken, witlof and cashew salad




1.Trim and discard 1cm from witlof base, separate leaves. Trim core from lettuce, separate leaves.
2.Place witlof and lettuce in large bowl with capsicum, onion, cashews, chicken and dressing, toss gently to combine.
3.To make the dressing, combine ingredients in screw-top jar, shake well.
4.Roast the cashews briefly to bring out their flavour ­ in a small dry heavy-based frying pan, stirring, over medium heat.

Like mushrooms, witlof is grown in the dark to retain its pale colour. Sometimes spelled witloof, and in some places known as belgian endive or chicory, this versatile and bittersweet vegetable is as good eaten cooked as it is raw. You need to purchase a large barbecued chicken, weighing approximately 900g, for this recipe.


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