Chicken Salad
Servings 2
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
- 1 Tbsp Olive oil
- 1 Tbsp Hinds Spices Chicken Spice
- 2 Chicken breasts, butterflied
- 1 head Cos lettuce, chopped
- ½ can
Rhodes Quality Whole Kernel Corn in Brine , drained - 90g packet sugar snap peas
- 5g sprouts
- 2 Spring onions, chopped
- 1 Avocado diced
- 10 Green olives, pitted
- 2 Tbsp Nut and seed sprinkle
- Fresh basil leaves for garnish
Dressing
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp mustard
- 1 tsp honey
- 2 tsp Hinds Spices Mixed Herbs
METHOD
- DO IN ADVANCE BEFORE LOAD-SHEDDING.Mix together the olive oil and Hinds Spices Chicken Spice, rub over the chicken breast. Heat a griddle pan over a high heat and grill the chicken for 2 – 3 minutes on each side, or until cooked through. Set aside to cool completely or refrigerate until needed.
- Place the lettuce, Rhodes Quality Whole Kernel Corn, sugar snaps, sprouts, spring onions and sliced chicken into a bowl. Top with avocado, olives and nut and seed sprinkle.
- Mix together the dressing ingredients and pour over.
Chef’s Tip: Smoked Chicken is a great quick and easy substitute, drizzle over a little olive oil and sprinkle of Hinds Spices Chicken Spice for added flavour before slicing.