3 chicken salads that are sure to elevate your dinner spread

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
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
Grilled Chicken & 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
For more information visit thebarebird.com.au
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