Roasted Cabbage, Winter Chicken Caesar Salad with Cashew Cream

All the flavours of a caesar salad but in a simple winter traybake. The cabbage gets so deliciously caramelised and crispy with pairs perfectly with the crunchy croutons and creamy cashew dressing.

Meal Prep


  • Preheat the oven to 180 degrees, fan bake. 
  • Marinate the chicken. 
  • Add the cabbage and leek to a baking tray.
  • Add the chicken. 
  • Cook for 35 minutes. 
  • Prepare the cashew cream. 
  • Prepare the croutons.
  • Once cooked, scatter over the croutons and parsley and drizzle over the cashew cream.
  • Serve up and enjoy!   


  • When roasting cabbage you want to cook it until it’s nice and charred and caramelised on the outside and tender. Refer to the images if you’re not sure if the cabbage is cooked enough.

  • This recipe uses some of the cashew cream that you made for the creamy avocado and coriander sauce for the Fish Tacos.

  • This is a lighter meal so if you have a hungry household to feed we recommend serving it alongside some baked sweet potato, pumpkin or potatoes. 

Meal prep guide - If you followed the meal prep guide you would have already prepared the marinade for the chicken, made the cashew cream and made the croutons. 

This recipe serves four, if you’re cooking for two, simply halve the recipe.

  • 2 Tbsp fresh herbs (we used rosemary, oregano and thyme)
  • 1 Tbsp honey
  • 1 Tbsp dijon mustard
  • 2 Tbsp olive oil or melted butter
  • 1 lemon (zest and juice)
  • 2 garlic cloves (crushed)
  • 600g chicken thighs
  • ¾ green cabbage (cut into wedges)
  • 1 leek (sliced into 2 cm rounds) 
  • Salt and pepper

Cashew cream 

  • ⅓ cup raw cashews (soaked overnight or for 20 minutes in boiling water and drained)
  • 4 Tbsp of water
  • 2 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch of sea salt


  • 1 cup of stale bread (torn into bite-sized pieces)
  • 2-3 Tbsp olive oil 
  • 1 garlic clove (crushed)
  • Pinch of salt and pepper


  • 1 cup parsley (roughly chopped)

  1. Preheat the oven to 180 degrees, fan bake.

  2. Add the herbs, honey, mustard, olive oil or melted butter, lemon zest and juice, garlic, salt and pepper to a medium size mixing bowl.

  3. Add the chicken thighs and let marinate while the oven reaches temperature.

  4. Add the cabbage wedges and leeks to a large baking tray, drizzle generously with olive oil and season with salt and pepper.

  5. Add the chicken thighs to the same baking tray and pour over the excess marinade.
  1. Pop into the oven to cook for 35-40 minutes or until the cabbage is golden brown and tender and the chicken thighs have cooked through.

  2. While the cabbage and chicken is cooking you can prepare the cashew cream and the croutons.

  3. To make the cashew cream simply add all of the ingredients to a high-speed blender or food processor and blend until smooth and creamy.

  4. To make the croutons add the torn bread to a separate baking tray. Mix the olive oil, garlic, salt and pepper together in a small bowl; drizzle over the torn bread. Pop in the oven for 5-10 minutes or until golden brown. 
  1. Once the chicken and cabbage have cooked, remove them from the oven. Scatter over the croutons and fresh parsley and drizzle over the cashew cream. 


  • You can swap out the green cabbage for red cabbage or savoy cabbage.

  • Swap out the leek for red onion. 


  • For a vegetarian option, leave out the chicken and add ½ pumpkin to the dish (cut into cubes). Instead of the chicken marinade mix together the juice and zest of 1 lemon, 1 Tbsp of mustard, 2 tsp of honey, 2-3 Tbsp of olive oil and the herbs. Drizzle this over everything before popping it into the oven.

  • Swap out the chicken thighs for some good-quality sausages. 


  • Swap out the croutons for ⅓ cup of roughly chopped roasted almonds.

  • Sprinkle over some shaved parmesan cheese when you add the parsley.