pregnancy, quick healthy food, protein
A fresh summer themed salad, this recipe combines Thai flavours with the fresh zing of pineapple. Add a half cup of cashew nuts for an extra protein boost.
1. Boil chicken in stock in a large frying pan over medium-low heat for 20/25 minutes. Allow to cool in stock. Remove and shred chicken, place into a large salad bowl.
2. Add pineapple, onions, tomatoes, cucumber, mint and salad greens to chicken. Mix gently to combine.
3. Serve salad with cashew nuts and lime wedges.