Chicken salad with artichokes, pistachios, mint and orange
( SERVES 4 )
3/10/2006
Ingredients
(You can click on ingredients to see more related recipes)
| 6 | Boneless chicken thighs |
| 1 to drizzle | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 5 hearts | Artichokes, (sliced) |
| ¾ cup | Pistachio nuts, (roasted) |
| 3 | Oranges, (peeled and sectioned) |
| 1½ cups | Mint leaves, (rinsed) |
| 1 tbsp | Extra virgin olive oil |
Directions
- Preheat oven to 200°C, drizzle chicken with a little oil, season and roast for approximately ½ hour. Cool and roughly shred.
- Combine all ingredients with olive oil, season and let the flavours marinate for at least ½ an hour before serving.
Wine Match
Related Recipes
Chicken curry a la Rodney
My good chef friend Rodney Greaves, of Warkworth’s Quince Café, perfected this recipe years ago when forced into creating a...
Annabelle White
1
Coffee-roasted chicken thighs
In a sealable plastic bag, combine coffee, cardamom, cinnamon and lemongrass. Add chicken, seal and marinate overnight in the...
1
Chicken mango curry on naan bread
Place curry paste in a large saucepan. Cut skinned chicken thighs in half lengthways. Peel kumara and cut into 3cm pieces. Add...
1
Comments