Ingredients

  • 60g raw unsalted cashew nuts
  • 500ml coconut milk
  • 1 lemongrass stalk, trimmed
  • 3cm piece ginger, peeled and sliced
  • 500ml chicken stock
  • 2 chicken breasts
  • 1 ripe mango, peeled and sliced
  • 1 Sainsbury’s ripe and ready avocado, peeled and sliced
  • 1 tbsp coriander leaves
  • ½ sweet red pointed pepper, finely sliced
  • ½ red chilli, seeds removed and diced
  • 3 spring onions, finely sliced
  • Juice of 2 limes

Method

  1. 1

    Preheat the oven to 200°C/gas mark 6. Place the cashew nuts in a small roasting tray and roast for 5-8 minutes, until lightly browned. Leave to cool.

  2. 2

    Place the coconut milk, lemongrass, ginger and stock in a wide pan and bring to a simmer. Lower the heat and add the chicken breasts, adding more water if necessary to ensure the chicken is completely covered. Simmer for 15 minutes until the chicken is cooked through, then transfer to a plate.

  3. 3

    Place the mango, avocado, coriander, red pepper, chilli, spring onion and lime juice in a bowl, then season and mix well. Shred the cooked chicken and stir through, then top with the cashew nuts.

If following the Whole 30 diet, please ensure your coconut milk and chicken stock is Whole 30 compliant

Nutritional Details

Each serving provides
  • Energy 2445kj 584kcal 29%
  • Fat 33.3g 48%
  • Saturates 8.4g 42%
  • Sugars 15.6g 17%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

21.0g carbohydrate 2.1g fibre 48.9g protein

Back to top