BBQ Chicken and Almond Salad

A simple, healthy salad that's perfect for a well-balanced meal. Make sure you create the Cashew Mayonnaise for a refreshing sauce. You could easily create this sauce and use it for other dishes.


  • 25 min
  • Serves 4
  • Easy



250g asparagus (or green beans), trimmed

3 chicken breasts, sliced crossways into thin rounds

Salt and freshly ground black pepper

Olive oil

100g baby salad leaves

1 cup cherry tomatoes, halved

1 large avocado, peeled and cubed

1 cup Roast Unsalted Almonds, roughly chopped

Cashew Mayonnaise

Cashew Mayonnaise

1 cup Natural Cashews

1 clove garlic

½ cup cold water

1 Tbsp. lemon juice




Cook asparagus or beans in boiling, salted water for 2-3 minutes until just tender. Drain well and set aside to cool.


Heat a BBQ or grill pan. Season chicken on both sides and drizzle with a little oil. Cook chicken pieces for 1-2 minutes on each side or until browned and cooked through. Remove to a plate to cool.


Arrange asparagus, chicken, salad leaves on serving plates. Scatter with cherry tomatoes, avocado cubes and almonds.


Serve with Cashew Mayonnaise on the side.


Cashew Mayonnaise Method

Place cashews in a bowl and cover with cold water. Set aside to soak for at least 4 hours, or overnight in the fridge.


Drain well and combine with remaining ingredients in a blender or mini food processor. Blend until smooth and creamy. Season to taste with salt.

Store in the fridge for up to 3 days.

Created by Julie Le Clerc