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Chicken Kievs with Rocket, Capsicum and Pine Nut Salad

Prep Time:

Cook Time:

Serves:

4 Servings

Ingredients

4 Mick's Meat Barn Chicken Kievs
120g pkt Fresh Rocket Salad Mix
350g punnet Fresh Mixed Medley Grape Tomatoes, halved
1 Lebanese cucumber, cut into ribbons
100g chargrilled red capsicum, thinly sliced
1/4 cup (40g) pine nuts, toasted
1/4 cup (20g) shaved Parmesan
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp Dijon mustard

Preparation

Step 1 - Preheat oven to 200C. Line a baking tray with baking paper. Place chicken on prepared tray. Bake for 30 mins or until golden brown and cooked through.

Step 2 - Meanwhile, combine rocket mix, tomato, cucumber, capsicum, pine nuts and parmesan in a large bowl. Whisk vinegar, oil and mustard in a small bowl until combined. Season with salt and pepper. Pour dressing over salad and gently toss to combine.

Step 3 - Divide salad among serving plates. Thickly slice the chicken and arrange on top of salad to serve. Enjoy! 


And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at mick@micksmeatbarn.com.au

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