By: Mariska Barnard

Serves: 2 portions



  • 120 g Chicken breast fillet
  • 1 tsp Olive oil
  • Chicken spice to taste


  • 1 cup Baby spinach
  • ½ cup Cucumber
  • ¼ medium Avocado
  • ¾ cup Strawberries
  • ¼ cup Mozzarella cheese
  • 10 g Cashews, unsalted
  • 1 tsp Balsamic vinegar
  • Salt and pepper to taste


  1. Grill chicken in oven with olive oil and chicken spice until cooked.
  2. Cut cucumber into quarter circles, dice up the avocado in blocks and slice up the strawberries into quarters.
  3. Cut the mozzarella cheese into blocks.
  4. Wash baby spinach if needed.
  5. After chicken has cooled down, slice into pieces as well.
  6. Put all ingredients together and drizzle some Balsamic vinegar over the salad.

We love it!

This recipe can be easily changed into a side dish by removing the chicken and dividing it into smaller servings.

Dietitians say:

Cashews contains Omega 3 fatty acids, a heart healthy fat, which has been shown to lower blood pressure, reduce chances of stroke and heart attack and is anti-inflammatory.

Top tip: To check if chicken is cooked through, cut into it and make sure the juice is clear!

Nutrient analysis per serving:

Energy: 1009 kJ | Carbohydrates: 5.3 g (of which 4.3 g sugar) | Protein: 24.3 g |

Fat: 12.9 g | Fibre: 3 g | Sodium: 389 mg