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
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Chicken and Pineapple Sambal Salad
Serves: 6
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Open Chicken Sandwich
Serves: 4
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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.
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