GRAB & GO!
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.
In a large serving dish, combine antipasto mix with spinach and beetroot leaves. Add chicken and
