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BBQ Chicken and Almond Salad with Cashew Mayonnaise (Serves 4)


250g asparagus (or green beans), trimmed
3 chicken breasts, sliced crossways into thin rounds
Salt and freshly ground black pepper
Olive oil
100g baby salad leaves
1 cup cherry tomatoes, halved
1 large avocado, peeled and cubed
1 cup Alison’s Pantry Roast Unsalted Almonds, roughly chopped
Cashew Mayonnaise (recipe follows)


  1. Cook asparagus or beans in boiling, salted water for 2-3 minutes until just tender. Drain well and set aside to cool.
  2. Heat a BBQ or grill pan. Season chicken on both sides and drizzle with a little oil. Cook chicken pieces for 1-2 minutes on each side or until browned and cooked through. Remove to a plate to cool.
  3. Arrange asparagus, chicken, salad leaves on serving plates. Scatter with cherry tomatoes, avocado cubes and almonds.
  4. Serve with Cashew Mayonnaise on the side.

Cashew Mayonnaise (Makes 1½ cups)

1 cup Alison’s Pantry Natural Cashews
1 clove garlic
½ cup cold water
1 Tbsp. lemon juice


  1. Place cashews in a bowl and cover with cold water. Set aside to soak for at least 4 hours, or overnight in the fridge.
  2. Drain well and combine with remaining ingredients in a blender or mini food processor. Blend until smooth and creamy. Season to taste with salt.

Store in the fridge for up to 3 days.

Download PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry