Chicken salad, red cabbage and cashews

08824 CHICKEN SALAD, RED CABBAGE and cashews for 4 PERSONS INGREDIENTS 3 chicken breasts 400 g white cabbage, 2 carrots, 2 lettuce hearts, 3 sprigs of parsley, 100 g cashew nuts, 10 g of butter.

For the sauce: a small bunch of chives, 100 g mayonnaise, 100 g of white creamy cheese, 3 tablespoons of Apple Cider vinegar, 1/2 teaspoon of powdered sugar, salt, pepper.

In a large frying pan melt the butter and bake 20 minutes the chicken breasts.

Once thoroughly cooked, cut them into thin slices and let cool.

Wash the carrots, cut carrots, peeled and finely chopped.

Remove the leaves and the core of cabbage, then finely grate it directly over a large Salad Bowl.

Add the grated carrots, lettuce leaves, washed and coarsely chopped.

In a bowl, mix the mayonnaise with the fresh cheese.

Add the chives scissors, vinegar and sugar.

Add salt and pepper and pour the sauce over the grated vegetables.

Stir gently with a wooden spoon.

Add the cashews and stir.

Split into individual Salad bowls, add the meat slices and sprinkle with the chopped parsley.

Serve.