Jewelled Chicken Salad
with Lime Yoghurt- Gluten
- Wheat
- Pine Nut
- Milk
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
This indulgent roasted chicken with jewelled couscous is perfect for Christmas! Glorious red and green are studded through this couscous salad – it’s a perfect side to bring along to a Boxing Day barbeque. Soaking the dried cranberries in boiling water plumps them up and freshens their flavour, making them right at home among the refreshing hit of parsley and cucumber. Of course, no Christmas feast is complete without both dried fruit and nuts!
Ingredients
¼ cup
currants
(May be present: Gluten, Wheat, Milk, Soy.)
700 g
chicken breast
1.5 cup
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
2 tbs
pine nuts
(Contains: Pine Nut; May be present: Milk, Soy, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 bunch
parsley
2
cucumbers
1
lime
1 tub
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1.5 cup
boiling water
1 tbs
olive oil
Utensils
Cooking Steps
To prepare your ingredients, finely chop the parsley and finely dice the cucumbers. Juice the lime. Soak the currants in boiling water.
Preheat the oven to 200°C/180°C fan-forced.
Meanwhile, heat a greased ovenproof frying pan over a medium-high heat. Season the chicken breast well with salt and pepper. Place in the heated frying pan and cook for 3-4 minutes on each side or until slightly golden. Transfer the frying pan to the oven for a further 10 minutes or until cooked through. Once cooked, place the chicken on a plate and cover with foil to rest for 5 minutes. Slice on an angle. Tip: If you don’t have an ovenproof frying pan, simply transfer the chicken to a baking paper lined oven tray instead.
Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork.
Heat a small frying pan over a medium-low heat. Add the pine nuts and cook until toasted. Remove immediately from the pan so they don’t continue to cook.
In a small bowl, combine half of the lime juice and the Greek yoghurt.
Add the pine nuts, currants, parsley, and cucumber to the couscous. Drizzle with the olive oil and the remaining lime juice. Season to taste with salt and pepper and then toss well.
Divide the jewelled couscous between plates. Top with the slices of chicken breast.
