The Bare Bird Chicken share their Southern Fried Tenders with Gochujang Hot Mayo Dipping Sauce recipe and more
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.”
Southern Fried Tenders with Gochujang Hot Mayo Dipping Sauce
Serves: 4
=R2=
Chicken and Pineapple Sambal Salad
Serves: 6
=R1=
Open Chicken Sandwich
Serves: 4
=R3=
The Bare Bird Chicken share their Southern Fried Tenders with Gochujang Hot Mayo Dipping Sauce recipe and more
The Bare Bird share three healthy and delicious recipes like an Open Chicken Sandwich and Southern Fried Tenders with Gochujang Hot Mayo Dipping Sauce. Read more.
Servings
Prep time
Cook time
Recipe
Ingredients
- Salad
- 2 The Bare Bird chicken breasts
- 1 tsp sea salt
- ½ tsp ground pepper
- 1 tbsp peanut oil
- 160g rocket leaves
- ½ fresh pineapple, sliced
- 1 punnet cherry tomatoes, halved
- 1 cup mint leaves
- ½ cup dried shallots
-
- Dressing
- 3 bird’s-eye chillies
- 1 shallot
- 1 clove garlic
- 1 tbsp fish sauce
- 2cm knob fresh ginger
- 3 tsp brown sugar + ¼ cup extra-virgin olive oil
- ¼ cup water + ½ tsp sea salt
- Juice 2 limes + Zest 1 lime
Method
- Combine chicken breast, sea salt, ground pepper and peanut oil in bowl. Cover and refrigerate for 1 hour to marinate.
- While chicken is marinating, place dressing ingredients into small food processor bowl and pulse until emulsified. Set aside until ready to use.
- To cook chicken, preheat heavy-based frying pan to medium–high heat. Add chicken and cook, flipping until cooked through, about 5-6 mins on each side. Set aside to cool and then slice into even portions.
- Arrange salad on large serving plate by adding rocket followed by sliced pineapple, chicken and cherry tomatoes and mint. Drizzle dressing on top and then add dried shallots.
- Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
