3 chicken salads that are sure to elevate your dinner spread

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

=R3=

Warm Chicken Breast & Orange Vinaigrette Salad

Warm Chicken Breast & Orange Vinaigrette Salad

Recipe / Raymond Capaldi for The Bare Bird

Serves: 6

DF, GF

=R1=

Grilled Chicken & Asparagus Salad

Chicken And Asparagus Salad

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

Serves: 4

DF, GF

=R2=

For more information visit thebarebird.com.au

Servings

Prep time

Cook time

Recipe


Ingredients

  • 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

Method


  • Preheat oven to 70°C.
  • 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.
  • Cut the potatoes into rounds, drizzle with olive oil and sprinkle with thyme.
  • Place on a baking tray and cook in a low-heat oven for 20 mins, or until al dente.
  • Peel orange, cut into segments and set aside.
  • 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.
  • Mix confit potato, orange segments, vinaigrette and cucumber chunks together and cover over breast steaks. Season with salt, pepper and chives before serving.

  

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