Easy pulled chicken salad

Mar­i­nate the chicken in spice mix overnight for even fuller flavour.



800g pota­toes, scrubbed and sliced 0.5cm

650g skinless, boneless chicken thighs 2 ta­ble­spoons chicken spice mix 1 bunch as­para­gus 1 cap­sicum 2 cloves gar­lic 1⁄ cup wa­ter

4 120-150g baby spinach leaves Juice of 1 lemon To Serve 1⁄ cup pump­kin seeds

4 100g basil pesto (store-bought)


2 tea­spoons cumin 2 tea­spoons smoked paprika 1 tea­spoon gar­lic pow­der 1 tea­spoon dried oregano 1 tea­spoon dried basil 1 tea­spoon dried tar­ragon Pre­heat oven to 220C. Line an oven tray with bak­ing pa­per. Pre­heat bar­be­cue grill to high (if us­ing).

Toss pota­toes with a driz­zle of oil on pre­pared tray and sea­son with salt and pep­per. Roast for 25-30 min­utes, un­til golden and cooked through. Turn once dur­ing cook­ing. Heat a dry fry-pan on medium heat and toast pump­kin seeds for 3-4 min­utes, un­til golden and crunchy. Set aside and re­serve pan. Pat chicken dry with pa­per tow­els, toss with chicken spice mix and sea­son with salt and pep­per. Re­turn pan to medium-high heat with a driz­zle of oil. Cook chicken for 5-6 min­utes each side (de­pend­ing on thick­ness), or un­til cooked through. Set aside, cov­ered in foil, to rest. Re­serve pan.

While chicken cooks, pre­pare the rest of the meal. Trim woody ends off as­para­gus, about 2cm and dis­card. Cut as­para­gus spears in half; re­move core and seeds from cap­sicum and slice 1cm; roughly chop gar­lic. Re­turn pan to medium heat with a driz­zle of oil, if needed.

Cook as­para­gus, cap­sicum and gar­lic for about 2 min­utes, stir­ring reg­u­larly. Add wa­ter and cook a fur­ther 2 min­utes, un­til as­para­gus is bright green and cap­sicum is ten­der. Sea­son with salt and pep­per.

Re­move foil from chicken and shred, us­ing two forks, then toss with any rest­ing juices. Sea­son to taste with salt and pep­per then add to a large bowl with as­para­gus, cap­sicum, baby spinach leaves and lemon juice. Toss to com­bine.

To serve: di­vide pota­toes be­tween plates and top with pulled chicken salad. Top with a dol­lop of basil pesto and toasted pump­kin seeds.

Pulled chicken salad with basil pesto.

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