Chicken Freekah Salad

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SERVES: 1
PREP TIME: 45 minutes

Grilled chicken breast, butterflied 160 g

Cooked freekah 1/2 cup

Roasted capsicum 60 g

Shredded kale, washed 90 g

Pistachios, chopped 20 g

Whole Egg Mayonnaise 50 mL

Method

  1. Cook freekah as per instructions on packaging.
  2. Preheat oven to 200°C. Place the capsicum on a baking tray. Roast, turning occasionally, until the skin is charred and blistered.
  3. Transfer the capsicum to a sealable plastic bag. Set aside for 10 minutes, then peel the skin and discard. Slice peeled capsicum into batons.
  4. In a mixing bowl, combine freekah, roasted capsicum, shredded kale and pistachios pieces. Gently toss and set aside.
  5. Heat a griddle pan on medium-high heat. Add a small amount of oil and grill chicken breast on each side for 3-4 mins. Remove and keep warm.
  6. Slice chicken and add to mixed salad.
  7. Arrange on a plate and drizzle with Birch & Waite Whole Egg Mayonnaise.

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Chicken Freekah Salad

Ingredients

SERVES: 1
PREP TIME: 45 minutes

Grilled chicken breast, butterflied 160 g

Cooked freekah 1/2 cup

Roasted capsicum 60 g

Shredded kale, washed 90 g

Pistachios, chopped 20 g

Whole Egg Mayonnaise 50 mL


Method

  1. Cook freekah as per instructions on packaging.
  2. Preheat oven to 200°C. Place the capsicum on a baking tray. Roast, turning occasionally, until the skin is charred and blistered.
  3. Transfer the capsicum to a sealable plastic bag. Set aside for 10 minutes, then peel the skin and discard. Slice peeled capsicum into batons.
  4. In a mixing bowl, combine freekah, roasted capsicum, shredded kale and pistachios pieces. Gently toss and set aside.
  5. Heat a griddle pan on medium-high heat. Add a small amount of oil and grill chicken breast on each side for 3-4 mins. Remove and keep warm.
  6. Slice chicken and add to mixed salad.
  7. Arrange on a plate and drizzle with Birch & Waite Whole Egg Mayonnaise.

© Birch & Waite Foods Pty Ltd 2019