8 chicken tenderloins
1 tbsp lemon juice
1 tbsp olive oil
olive oil, to serve
¼ cup pine nuts
lemon cut into wedges, to serve
4 cups red cabbage, sliced
1 carrot, julienned
3 spring onions, sliced
2 cups broccoli florets, chopped, blanched
½ cup macadamia nuts, chopped
- Toss 8 chicken tenderloins in 1 tablespoon each fresh lemon juice and olive oil. Season with sea salt and cracked pepper
- Cook over a low heat on a non-stick flat grill until cooked through. Cool slightly then push onto skewers.
- Divide Paleo salad between plates and top with chicken. Drizzle with olive oil and sprinkle ¼ cup pine nuts between plates. Serve with lemon wedges.