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.
4 In a large serving dish, combine antipasto mix with
