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Beautiful BBQ Chicken and Winter Greens Salad

Winter doesn’t mean salads are off the menu! Gobble up this big Beautiful BBQ Chicken and Winter Greens Salad using in season vegetables and your favourite Moira Mac’s chicken.
5

min

6

serves

Dinner, Lunch

Ingredients

  • 250g Moira Mac’s BBQ Roasted Chicken Breast sliced
  • 1-2 pita breads
  • 1 bunch spring baby carrots cleaned; stalks removed
  • 1 tbsp Ras el hanout for carrots
  • 1 tbsp sumac for carrots
  • Olive oil
  • Sea salt
  • 1 baby cucumber peeled, sliced
  • 1-2 kale leaves or silver beet, cavolo nero
  • 1 can cooked chickpeas drained, washed
  • 1 cup chicken broth
  • 1 tbsp Ras el hanout for broth
  • 2 heaped tbsp tahini paste
  • To serve fresh mint chopped and lemon wedges

Method

  1. Preheat oven 200 °C fan bake
  2. For the pita crisps tear the pitas and place onto a baking tray. Drizzle with olive oil and sprinkle with sea salt, place in the oven and bake until golden and crispy
  3. Place the carrots onto a lined baking tray or dish and drizzle with olive oil. Sprinkle with sumac, Ras el hanout and sea salt and toss well. Bake for 10-15 mins until tender
  4. In a fry pan sauté the chickpeas in a little olive oil and the Ras el hanout for a few minutes. Add the chicken and kale and sauté till tender, add chicken broth until it starts to simmer but still looks saucy
  5. Remove from heat and stir through the tahini paste – it doesn’t look that attractive, but it tastes delicious!
  6. To assemble layer the cooked chickpeas, chicken and kale onto a serving plate with the carrots, fresh cucumber, lemon wedge and a side of the pita crisps.
  7. To serve garnish with fresh mint

Recipe Featuring Moira Mac’s

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