Woman_39_s_Day_Australia_-_January_04_2021

70 WD

Everyday

food

SPICED CHICKEN

ANTIPASTO SALAD

SERVES 4 PREP 15 MINS

COOK 10 MINS

✦ 2 x 180g tubs antipasto

mix in oil

✦ 4 x 200g chicken

breast fillets

✦ 2 tbsp pistachio dukkah

✦ 2 tbsp balsamic vinegar

✦ 180g bag baby spinach

and beetroot leaves

✦ chopped pistachios,

to serve

1 Strain antipasto mix, reserving

2 tbsp of the oil.

2 Cut each chicken fillet into

three pieces. Place chicken,

reserved antipasto oil, dukkah

and vinegar in a large bowl.

Season and toss to coat.

3 Heat a lightly oiled barbecue

chargrill plate over a medium

to high heat. Cook chicken

3-4 mins each side or until

cooked through.

4 In a large serving dish,

combine antipasto mix with

spinach and beetroot leaves.

Add chicken and sprinkle with

pistachios to serve.

These simple and tasty dinners

are perfect when time is short