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Sundried tomato chicken espetadas with poppy seed dressing
4
Easy
15 minutes
35 minutes
Ingredients
-
For the espetadas and salad
- 2 packs Woolworths sundried tomato chicken espetadas
- 200 g Tenderstem broccoli, blanched
- 100 g asparagus tips, blanched
- 4 free-range eggs, hard-boiled and quartered
- Rye bread, chargrilled, for croutons
- Baby spinach, for serving
- Sundried tomato pesto, for serving For the balsamic poppy seed dressing, whisk:
- 2 T balsamic vinegar
- 2 T wholegrain mustard
- 1 T red wine vinegar
- 2 T avocado oil
- 1 T poppy seeds
- 1 T honey
- Sea salt and freshly ground black pepper, to taste
Method
Braai the espetadas until cooked, then set aside to rest.
Combine the broccoli, asparagus, eggs, spinach and croutons to make a salad. Drizzle over the dressing and serve with the espetadas and pesto.