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Food Network SA

Roast Chicken Salad

Siba Mtongana

Siba Mtongana

Key info

  • Difficulty
    › Easy
  • Prep time
    › 1/4 hr
  • Cook time
    › 10 min
  • Serves
    › 2

Ingredients

2 chicken breasts 

SUN DRIED TOMATO DRESSING 
6 T thick and creamy mayonnaise – Hellmans regular 
3 T sour cream
3 T milk
1 clove garlic, finely minced
2 T sun-dried tomatoes, drained and finely chopped
pinch salt 
pinch pepper 

Salad 
200g baby spinach, rinsed
150g soft curly kale, rinsed and chopped 
1 stick of celery, chopped thinly (diagonally)
6 T pickled red onion, sliced thinly (see recipe)

Garnish with 
2 T green micro-herbs

PICKLED RED ONION
Makes 1 medium jar

2 large thinly sliced red onion
250 ml water
125 ml apple cider vinegar
1 tablespoon sugar
pinch of sea salt
5 cm piece of fresh peeled ginger

Method

Method
1. Roast the chicken breasts butterfly
the chicken breasts. Place on roasting pan 
Season with s + p, drizzle with oo, roast at 190 degrees for about 10-12 minutes. 
Remove from oven
Put the chicken on a board, shred it. 

2. SUN-DRIED TOMATO DRESSING
Mix the mayo with sour cream, milk, sun-dried tomatoes and season with salt and pepper. 

3. SALAD
In another large bowl, add the spinach, kale, celery and pickled onions, add the chicken and dressing and toss garnish
with micro herbs. 
Pickled Red Onion 

1. Place red onion in large jar
2. In a jug, mix together water, apple cider vinegar, sugar and salt and stir until well combined and the sugar and salt are dissolved.
3. Pour over the onion in the jar
4. Add the fresh peeled ginger and seal for a least 2 hours or overnight.

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