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Butterflied Moroccan Chicken with Green Summer Salad

This Butterflied Moroccan Chicken with Green Summer Salad will make your taste buds sing!Butterflied Moroccan Chicken with Green Summer Salad

Butterflied chicken: 1 cooked according to the packet instruction
Asparagus: 1 packet
Tenderstem broccoli: 1 pack
Mange tout: 1 packet 
Rocket leaves:  100g
Nectarines:  2 ripe, cut into wedges
Mint leaves:  ½ cup
Basil leaves: ½ cup
Flat-leaf parsley leave: ½ cup
Lemon zest: 2 tablespoons finely grated
Lemon juice: ⅓ cup
Olive oil: ¼ cup
Honey: 1 tablespoon
Sea salt and cracked black pepper
Garlic: 2 cloves, crushed
Parsley leaves: 1 cup flat-leaf, roughly chopped
Roasted and salted nuts, to serve

  1. For the salad blanch the asparagus, mange tout and tender stem broccoli refresh in ice water and set aside.
  2. Place the nectarines, rocket, mint, basil and extra parsley in a bowl.
  3. Add the blanched asparagus, mange tout and broccoli mix to combine. Divide the salad between 4 serving plates.
  4. Mix all the ingredients together for the dressing
  5. Spoon the herb and lemon dressing over the salad and serve with the lemon wedges.
  6. Garnish salad with roasted and salted nuts

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