Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

Meanwhile, add the cashew nuts, garlic onion powder, pesto, lime juice, olive oil, measured water and a pinch of salt to a food processor. Blend until smooth. Add more water if the dressing is too thick - this is your cashew lime dressing.

Slice the chicken into strips. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and pepper and fry for 5-7 min or until cooked through.

Meanwhile, roughly chop the romaine lettuce. Halve the cherry tomatoes.

In a large bowl, toss the quinoa, romaine lettuce and tomatoes in a drizzle of olive oil. Divide the salad among plates and top with the chicken. Drizzle the cashew lime dressing over the top.