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3 chicken salads that are sure to elevate your dinner spread


Chicken Breast, Roast Peach & Cannellini Bean Chicken Salad Salad

Chicken Breast, Roast Peach & Cannellini Bean Salad

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.”

Chicken Breast, Roast Peach & Cannellini Bean Salad

Recipe / Raymond Capaldi for The Bare Bird

Serves: 4

Ingredients

Method

  • Wooden skewers
  • 4 peaches, quartered
  • 300g The Bare Bird Chicken Breast Fillets, diced
  • Peach Liqueur Marinade
  • 80g brown sugar
  • 80mL cherry vinegar
  • 50mL peach liqueur
  • 100mL Chinese molasses
  • 60g ketchup
  • Cannellini Bean Salad
  • 400g tin cannellini beans
  • 5 tbsp lemon olive oil
  • 1 bunch parsley
  • Salt & pepper, to taste
  • Fresh chilli (optional)
  • 200g sour cream
  • 25g mild curry powder
  • Juice ½ lemon
  • Fresh herbs of choice, to garnish
  1. Preheat oven to 170°C.
  2. To make the peach liqueur marinade, boil sugar and vinegar until syrupy. Add peach liqueur, molasses and ketchup. Allow to cool.
  3. Place peach at the end of the skewer, then thread chicken and peach alternately, completing the skewer with peach.
  4. Place the skewers into the peach liqueur marinade and brush to coat.
  5. Place in a pre-heated oven for 20 mins to caramelise. Baste skewers with leftover mix half-way through cooking.
  6. To make the cannellini bean salad, mix cannellini beans with lemon olive oil, parsley, and season with salt, pepper and fresh chilli to your taste.
  7. Combine and let it sit at room temperature for 15 mins.
  8. Mix sour cream, curry powder, salt, pepper and lemon juice together, and layer over beans.
  9. Place skewers and cannellini beans onto a plate. Garnish with fresh herbs to serve.

Warm Chicken Breast & Orange Vinaigrette Salad

Warm Chicken Breast & Orange Vinaigrette Salad

Warm Chicken Breast & Orange Vinaigrette Salad

Recipe / Raymond Capaldi for The Bare Bird

Serves: 6

DF, GF

Ingredients

Method

  • 6 small potatoes
  • 50mL extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 1 orange
  • 450g The Bare Bird Chicken Breast Fillets, sliced into 4 steaks
  • Salt & pepper, to taste
  • 1 tsp paprika
  • 6 baby cucumbers, cut into long chunks
  • Chives, to serve
  • Orange Vinaigrette
  • Juice 1 orange
  • 2 tsp honey
  • ¼ cup extra-virgin olive oil
  1. Preheat oven to 70°C.
  2. To make the orange vinaigrette, place juice from one orange (holding back approx. 50mL) and honey in a pan on medium heat and reduce to a syrup. Once thickened, whisk in olive oil and allow to cool. Add in remaining fresh orange juice.
  3. Cut the potatoes into rounds, drizzle with olive oil and sprinkle with thyme.
  4. Place on a baking tray and cook in a low-heat oven for 20 mins, or until al dente.
  5. Peel orange, cut into segments and set aside.
  6. Season breast steaks with salt, pepper and paprika. Pan fry in a dash of olive oil for 5 mins each side, or until cooked. Place warm breast steaks on a plate.
  7. Mix confit potato, orange segments, vinaigrette and cucumber chunks together and cover over breast steaks. Season with salt, pepper and chives before serving.

Grilled Chicken & Asparagus Salad

Chicken And Asparagus Salad

Chicken And Asparagus Salad

Recipe / What’s For Dinner Frances for The Bare Bird

Serves: 4

DF, GF

Ingredients

Method

  • 500g The Bare Bird Chicken Breast Fillets
  • 1 tbsp olive oil
  • Salt & pepper, to taste
  • 1 bunch asparagus, woody ends trimmed, cut diagonally into 5cm lengths
  • ¼ cup toasted walnuts
  • 200g watercress or rocket leaves
  • 4-5 radishes, thinly sliced
  • 1 small fennel, thinly sliced (keep fronds for decorating)
  • Handful mint
  • Vinaigrette
  • 1½ tbsp organic apple-cider vinegar
  • 1½ tbsp wholegrain mustard
  • 5 tbsp extra-virgin olive oil
  1. Preheat a barbecue or chargrill on high.
  2. Brush chicken breasts with oil and season with salt and pepper.
  3. Cook chicken on grill for 4-5 mins each side or until golden brown and just cooked through.
  4. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  5. Char asparagus in a dry pan until al dente approx. 2-3 mins, set aside to cool. In the same pan, toss walnuts until toasted and set aside to cool.
  6. To make vinaigrette, whisk together the vinegar and mustard, then slowly whisk in the extra-virgin olive oil. Season to taste with salt & pepper.
  7. While the chicken is resting, place the watercress or rocket on a plate and add radish, asparagus, fennel and toasted walnuts.
  8. Slice chicken breasts to your preferred thickness and arrange on top of the salad. Finish with the mustard vinaigrette mint and fennel fronds.

For more information visit thebarebird.com.au