Mix together the turmeric, chilli, ginger, lime zest and a little salt in a bowl. Add the chicken breasts and rub the spice mix all over the chicken breasts so they are well coated.
Heat up a griddle pan on high for 1 minute. Add the chicken and fry for 3 minutes on the first side, until nicely charred. Flip the chicken over and then turn the griddle down. Cook for 6 minutes on the second side or until the chicken is completely cooked through.
Remove the chicken from the griddle pan and put on a plate to rest. Then slice or shred the chicken when cool enough to handle.
While you are cooking the chicken, put a small frying pan over a medium heat and add the cashew nuts. Cook gently until the nuts are brown on both sides. Drizzle over the honey and allow it to bubble for a few seconds then turn off the heat. Tip the nuts onto a plate or they will weld themselves to the pan – you have been warned ;-)
Once the chicken and the cashew nuts are ready you can start to assemble the salad: first scatter the prepared lettuce, sugar snap peas and spring onions on a serving platter. Next add the sliced avocado and chicken. Top with the cashew nuts, extra chilli and basil.
Finally mix the olive oil, lime juice and a little salt in a little bowl or jam jar and drizzle over the salad. Serve the salad just as it is, or with warm crusty bread, pittas or flatbreads and a glass of aromatic white wine.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.