Serves 2 (with extra dressing)
- 2 organic free range chicken breasts
- 2 generous handfuls mixed seasonal leaves
- 6-8 caper berries
- 2 tablespoons shaved parmesan (optional)
For the cashew caesar dressing
- 1/2 cup cashews
- 2 tablespoons pine nuts
- 3 tablespoons nutritional yeast flakes
- 1/4 teaspoon mustard powder
- 1 garlic clove peeled
- Juice 1/2 fresh lemon
- 1 tablespoon capers
- Generous pinch mineral rich salt
- 3/4 cup water
Place all of the dressing ingredients into a high speed blender until you get a creamy texture. You can add more water if you want a thinner consistency. Transfer into a bowl and place in the fridge.
Prep the salad ingredients by washing the leaves patting dry and adding to a large bowl, add the caper berries to the bowl also and place to one side.
To cook the chicken pound the breasts with a flat jar or glass to get an even thickness. Lightly season with salt and pepper. Prepare a pan (that has a lid) by heating 1 tablespoon of organic butter or ghee over a medium-high temp and swirl around the pan so fully covered. Turn the heat to medium and place the chicken breasts into the pan. Cook for 1 minute without moving them. Flip the breasts and then turn the heat down to low. Cover with the lid and leave to cook for 10 minutes. Do not be tempted to lift the lid to check them. Walk away! After the 10 minutes is up switch off the heat and with the lid still on leave the chicken to rest in the pan for a further 10 minutes. Again do not be tempted to peek at them. After the second round of 10 minutes your chicken is done. Carefully remove the lid and the chicken from the pan.
Slice the chicken and add to the salad bowl and stir in 3-4 tablespoons of the caesar dressing (you can add more if you like). Top with the optional parmesan shavings and enjoy!