3 chicken salads that are sure to elevate your dinner spread
3 chicken salads that are sure to elevate your dinner spread
The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without […]
Servings
Prep time
Cook time
Recipe
Ingredients
- 6 small potatoes
- 50mL extra-virgin olive oil
- 2 sprigs fresh thyme
- 1 orange
- 450g The Bare Bird Chicken Breast Fillets, sliced into 4 steaks
- Salt & pepper, to taste
- 1 tsp paprika
- 6 baby cucumbers, cut into long chunks
- Chives, to serve
- Orange Vinaigrette
- Juice 1 orange
- 2 tsp honey
- ¼ cup extra-virgin olive oil
Method
- Preheat oven to 70°C.
- To make the orange vinaigrette, place juice from one orange (holding back approx. 50mL) and honey in a pan on medium heat and reduce to a syrup. Once thickened, whisk in olive oil and allow to cool. Add in remaining fresh orange juice.
- Cut the potatoes into rounds, drizzle with olive oil and sprinkle with thyme.
- Place on a baking tray and cook in a low-heat oven for 20 mins, or until al dente.
- Peel orange, cut into segments and set aside.
- Season breast steaks with salt, pepper and paprika. Pan fry in a dash of olive oil for 5 mins each side, or until cooked. Place warm breast steaks on a plate.
- Mix confit potato, orange segments, vinaigrette and cucumber chunks together and cover over breast steaks. Season with salt, pepper and chives before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
