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Plum and spiced chicken salad

INGREDIENTS

  • 400g Coles Australian RSPCA Approved Chicken Breast Fillets
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/3 cup (80ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 baby fennel, thinly sliced
  • 120g pkt Coles Australian Baby Rocket
  • 4 firm ripe plums, stoned, cut into wedges
  • 1/4 cup (20g) natural flaked almonds, toasted

METHOD

  • Step 1 - Combine the chicken, ground fennel, cumin, paprika, turmeric and 1 tbs of the oil in a large bowl. Season well.
  • Step 2 - Heat a barbecue grill or chargrill on medium. Cook the chicken on grill for 4-5 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  • Step 3 - Meanwhile, combine the vinegar, honey, mustard and remaining oil in a screw-top jar. Season. Combine sliced fennel, rocket and plum in a large bowl. Drizzle with dressing. Toss to combine. Divide the salad among serving plates. Top with the chicken and sprinkle with almonds.

Recipe Ingredient

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