Chicken Salad with Crunchy Nut and Seed Sprinkle
Servings 2
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
Crunchy Nut and Seed Topping
- 200g Hinds Southern Coating Breadcrumbs
- 200g almonds, chopped
- 100g sesame seeds
- 200g pecan nuts, chopped
- 3 Tbsp (45ml) coconut oil
- 1 Tbsp (15ml) Hinds Spices Cinnamon
- 2 tsp (10ml) Hinds Spices Pure Ground Ginger
- 2 Tbsp (30ml) honey
Salad
- 500g baby cos lettuce
- ¼ cucumber, sliced
- 100g pitted olives
- 300g cooked chicken, sliced
- 2 gherkins, sliced
- 50g pickled red onion
- 50g Parmesan shavings
- ¼ cup crunchy nut and seed sprinkle (refer to recipe above)
Dressing
- ¼ cup (60ml) olive oil
- 1 tsp (5ml) mustard
- 1 Tbsp (15ml) red wine vinegar
- 2 tsp (10ml) honey
- 1 tsp (5ml) Hinds Spices Mixed Herbs
- Salt to taste
METHOD
Crunchy Nut and Seed Topping
- Preheat the oven to 180°C.
- Place all the ingredients onto a baking tray and toss well. Bake for 5 minutes, until golden and crisp.
Salad
- Place the lettuce, cucumber, olives, gherkins and pickled red onion into a salad bowl. Top with slices of chicken. Sprinkle over Parmesan shavings and top with crunchy nut and seed sprinkle.
- To make the dressing, place all the ingredients into a small jar and shake well. Pour over the salad and serve.
