Tropical Chicken Salad

Dear Mothers, now is the perfect time to start thinking about your pregnancy diet and making wise decisions about what you eat. A fresh summer themed salad, this recipe combines Thai flavours with the fresh zing of pineapple. Add a half cup of cashew nuts for an extra protein boost.

Tropical Chicken Salad

Ingredients

600g chicken tenderloins
3 cups reduced salt chicken stock
1/4 pineapple, peeled, core removed, sliced into thin wedges
3 green onions, thinly sliced
300g cherry tomatoes, halved
1 Lebanese cucumber, sliced
1 cup mint leaves (fresh)
150g mixed salad leaves
1/2 cup roasted salted cashew nuts
Lime wedges

Instructions

1. Boil chicken in stock in a large frying pan over medium-low heat for 20/25 minutes. Allow to cool in stock. Remove and shred chicken, place into a large salad bowl.
2. Add pineapple, onions, tomatoes, cucumber, mint and salad greens to chicken. Mix gently to combine.
3. Serve salad with cashew nuts and lime wedges.