•  4 x 200g chicken breast fillets
•  olive oil, for brushing
•  sea salt and cracked black pepper
•  1 cup baby cos lettuce, leaves separated
•  1 cup coriander (cilantro) leaves
•  ½ cup roasted cashew nuts
•  1 x 225g can whole baby beetroots, halved

plum lime dressing

•  ⅓ cup (80ml) plum sauce
•  ⅓ cup (80ml) lime juice
•  1 teaspoon finely grated ginger
•  1 clove garlic, crushed

  To make the plum lime dressing, place the plum sauce, lime juice, ginger and garlic in a bowl and stir well to combine. Set aside.

  Brush the chicken with the oil and sprinkle with the salt and pepper. Heat a large non-stick frying pan over medium heat, add the chicken and cook for 4–5 minutes each side or until cooked through. To assemble the salad, slice the chicken and arrange in bowls with the lettuce, coriander, cashews and beetroot. Spoon over the plum lime dressing to serve. Serves 4.