Created by ImPat on July 19, 2019
Step 1: Put the chicken breast in a saucepan and add the coconut cream and top up with water so the chicken is completely covered with liquid and bring to the boil, then reduced to a simmer and cook for 12 to 15 minutes, then remove and thinly slice or shred with a fork.
Step 2: In a separate bowl, combine both types of cabbage with the fennel, dill and parsley and toss to combine and then divide between 2 bowls.
Step 3: Top with the shredded chicken, radish, sunflower seeds, buckwheat groats and pumpkin seeds, and season with salt and pepper.
Step 4: To make the dressing, place the cashews in a bowl, cover with hot water and soak for 15 minutes.
Step 5: Meanwhile, put the avocado, lemon juice, oil, tahini and red wine vinegar in a food processor and season with salt and pepper and add 1/2 cup water.
Step 6: After cashews have cooled, drain and add the other ingredients and blitz until smooth and drizzle over salad.