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 antibiotics is the right thing to do.”
Summer Chicken Salad with Watermelon, Jalapeño & Citrus Dressing
Recipe / Lance Rosen for The Bare Bird
Serves: 4
GF
=R1=
Dukkah Spiced Skewers with Roast Beetroot Tahini
Recipe / Lance Rosen for The Bare Bird
Serves: 4
GF
=R2=
Summer Herb & Milk Brined Chicken
Recipe / Lance Rosen for The Bare Bird
Serves: 6
GF
=R3=
For more information visit thebarebird.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 oranges, peeled & chopped
- 1 lime, peeled & chopped
- 3 tbsp olive oil
- Pinch salt
- 600g leftover The Bare Bird roast chicken, skin removed & pulled from bones
- ½ watermelon, cut into cubes
- 1 jalapeño, finely sliced, seeds removed
- 4 Lebanese cucumbers, seeds removed, sliced into moon shapes
- 1 large mango, peeled & sliced
- ¼ rockmelon, deseeded & sliced
- 3 sprigs mint leaves
- 2 sprigs coriander leaves
- Red chilli flakes
Method
- Place chopped orange and lime in bowl with olive oil and a pinch of salt. Add pulled chicken and toss.
- Prepare watermelon, jalapeño, cucumbers, mango and rockmelon and toss in bowl. Add chicken and citrus mix. Add mint and coriander, and sprinkle a few red chilli flakes over.
- Taste and add a light sprinkle of salt if required — the chilli and salt should balance the sweetness of the fruit.
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