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Clover Classic Baked Chicken Salad

Clover Classic Baked Chicken Salad

Clover Classic Baked Chicken Salad 

Recipe by Zach
·3 cups Classic Plain yoghurt based dairy snack
·2-3 Chicken breasts
·1 Red onion (chopped)
·1 Red chilli (de-seeded and chopped)
·2 Tbls Smoked paprika
·1 Lemon (zested and juiced)
·1/2 cup Pickled beetroot
· ½ cup Frozen peas
· 2 Tbls Olive Oil
·1 handful   Fresh coriander (roughly chopped)
1. Pre-heat your oven to 160 C. Season the chicken breasts well and add to a ceramic baking dish. 
2. Add Classic Plain yoghurt based dairy snack to a mixing bowl along with red onion, lemon zest, red chilli and smoked paprika, mix well and pour over chicken breasts making sure to cover the chicken completely. Bake the chicken for 20 to 30 mins depending on the size of the chicken breasts. 
3. While the chicken is cooking, prepare the salad. Remove the pickled beetroot from its jar and pat dry with paper towel to remove excess pickling liquid. Defrost the peas in enough room temperature water to completely cover, give them a stir every couple of minutes until defrosted then drain the water and allow to drip dry slightly.
4. Once cooked, carefully lift the chicken out of the baking dish and add to the serving plate. To make the dressing scoop the remaining yoghurt based dairy snack sauce that is left over in the baking dish, into a blender. Allow to cool slightly, add lemon juice, olive oil and a splash of water. Blend until combined, adding more water if the dressing is too thick, stir through the roughly chopped coriander for a fresh touch to balance. The dressing will have curdled slightly while cooking but blending it back together with the oil will help it come back together to a smooth consistency and saves on wastage. 
5. To assemble, gently combine the salad leaves, beetroot, peas and baby tomatoes. Serve next to the chicken and dress the salad with the dressing.

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