• Preheat the oven to hot 210°. Place the chicken in an ovenproof dish and lightly brush with oil. Cover loosely with foil and bake for 15 minutes, or until just cooked. set aside to cool slightly.
• Meanwhile, cut the capsicums and zucchini into thin strips and put in a bowl with the spring onion and coriander. Mix together and set aside while making the Ginger Dressing.

Ginger Dressing : Place all the dressing ingredients in a jar; shake to combine.

• Slice the chicken fillets into 5 cm diagonal strips and add to the vegetables.
• Gently pour the dressing over the salad, coating the chicken and vegetables well. Sprinkle with cashews to serve