Chicken, Chickpea, and Cashew Salad

Ingredients

• 4 chicken breast fillets (about 120 g each)
• 400 ml Poultry broth
• 100 g cashew nuts
• 2 Spring Onions
• 350 g canned chickpeas
• 0.5 iceberg lettuce (about 250 g)
• 3 tbsp Rice vinegar
• 1 pinch brown sugar
• 1 tbsp soy sauce
• 4 tbsp peanut oil
• Salt
• coriander leaves for garnish

Instructions

1. 1.

   Rinse the chicken. Bring the broth to a boil, add the chicken breasts, reduce heat, cover and simmer for about 10 minutes. Remove from broth, let cool, then shred.

2. 2.

   Toast the nuts in a dry pan until golden brown, then allow to cool. Wash and trim the spring onions, cut into rings. Rinse the chickpeas under cold water and drain. Wash, trim, pat dry, and slice the lettuce into strips.