One of the questions I get asked most is about my daily eating habits. Gluten and Dairy Free Chicken Apple Cashew Salad is one of my favorite flavor and texture packed easy meals.
When it comes to making healthy and delicious meals, it’s all about working smarter, not harder. With just a few simple tips and tricks this sweet and savory salad comes together in less than 45 minutes.
Salads are a great go to for both meal prep and also quick and easy meals, such as my Gluten Free Pork Milanese with Arugula Salad. Making salads are all about the balance of flavors and textures, and also the right proportions. Gluten and Dairy Free Chicken Apple Cashew Salad delivers on all fronts.
When people started asking me about my daily eating habits, I never knew how off I was on portion sizes. I thought I knew what six ounces of chicken looked like and also how many grams of nuts I was eating.
It has never been easier to prep and cook smarter than with the 4T7 Smart Chopping Board. This cutting board has a built-in scale that allows you to easily measure your food, making it useful for both cooking and also portion control for meal prep. The built-in time also makes cooking and baking a breeze. The board is equipped with two different boards, one for chopping, and one for meat which helps prevent cross contamination.
There is also an optional defrosting tray that’s ideal for recipes like this salad for when you want something easy, but forgot to take your chicken out of the freezer the night before. The board has magnetic latches that keeps everything in place. In addition, it also has a magnet knife holder.
Crunchy spring greens are topped with cool, crisp cucumber, and tart Granny Smith Apples. Baked chicken is perfectly portioned and divided along with sweet, candied cashews. Using the smart board makes it easy to build these salads!
How to Make Gluten and Dairy Free Chicken Apple Cashew Salad
Whether you’re looking for a nutritious lunch or light and satisfying dinner, this salad couldn’t be easier to prepare.
Time needed: 45 days
All of the components of this salad can be made ahead. Just toss together when you’re ready to serve.
Preheat your oven to 400 degrees. Drizzle olive oil into the bottom of a baking dish.
Season your chicken breast with fennel seasoning or your favorite Italian mix. Allow it to bake for 20-25 minutes or until the internal temperature is 165 degrees and the tops are golden brown.
Allow the chicken to cool. While the chicken is cooling divide your greens between two bowls. Divide the toppings between the two salads.
- Finishing Touch
Slice the cooled chicken and top both of your salads. Enjoy!
Top Tip for Gluten and Dairy Free Chicken Apple Cashew Salad
Knowing your portion sizes and about portion control is key to a healthy lifestyle. It’s never been easier to know exactly how much you are eating and also serving your family than with the 4T7 Smart Cutting Board.
- 1 Baking Dish
- 4T7 Smart Cutting Board
- 2 chicken breasts, boneless and skinless
- 2 tsp fennel seasoning, or Italian seasoning mix
- 4 cups spring salad mix
- 1 Granny Smith apple, sliced
- 1/4 cup candied cashews
- 1/2 cup English cucumbers, sliced
- 1 tsp olive oil
- Preheat oven to 400 degrees. Drizzle the olive oil in the bottom of the baking dish.
- Season your chicken with the Italian seasoning, or fennel seasoning. Bake the chicken for 20-25 minutes or until the internal temperature is 165 degrees. Allow it to cool.
- Divide the spring greens between two bowls. Divide the toppings and adds to the salad.
- Slice the cooled chicken. Top each salad with the roasted chicken.