Mexican Chicken Fajita Salad Recipe:
1 red pepper / capsicum
1 small aubergine
2 free-range (and ideally organic) chicken breast
3 cups of romaine lettuce, chopped
small bunch of cilantro, leaves picked off stalk
2 tbs olive oil
1 cup cashews, soaked for 10 mins in hot water
1 cup of filtered water
juice of 1 lime
1 tbs nutritional yeast
2 tbs pumpkin seeds
salt & pepper to taste
Slice the red pepper into strips lengthwise, cut the aubergine and butternut squash into small cubes. Spread the veg on a baking sheet and dress the veg with the olive oil, a sprinkling of salt and pepper. Give the veg a good mix so it's well coated. Pop in the oven at 175 degrees for 20 minutes or until well roasted. While the veg is roasting, coat the chicken in fajita spice with a sprinkle of salt.Using a grill pan or a normal frying pan, fry the chicken using a little olive oil ensuring both sides are well browned. Place the pan (ensuring no bits of the pan can melt) in the oven to finish the chicken off for 10 minutes or until fully cooked through.
Best way to know that chicken is cooked through is to use a meat thermometer. To make the dressing, drain the cashews, place in a high speed blender or Nutribullet with the nutritional yeast, 1 tsp of salt, juice of half a lime,1 tsp fajita spice, 1/2 cup of filtered water. Blend well. To serve, use the romaine lettuce as the base and arrange the various roasted veggies on the lettuce, slice the chicken breast and arrange on the veggies, drizzle the dressing over the salad, sprinkle the pumpkin seeds on top and then add the cilantro leaves as garnish.