Chicken salad with artichokes, pistachios, mint and orange
( SERVES 4 )
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|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|
- 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.