Sundried tomato chicken espetadas with poppy seed dressing

Sundried tomato chicken espetadas with poppy seed dressing

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 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

Cooking Instructions

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.

Browse more chicken recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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