top of page

Chicken Kievs withRocket, Capsicum and Pine Nut Salad

Prep Time:

Cook Time:


4 Servings


4 Mick's Meat Barn Chicken Kievs

120g pkt rocket salad mix

350g punnet 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


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

bottom of page