Chicken Bound Salad 2085

Grilled Chicken with Cranberry & Apple Bound Salad

INGREDIENTS

  • 3 Pieces Mini Chicken Fillet Breasts, Grilled/Sautéed & Basted With 1 dsp (0.3 Fl. oz.) Sweet Chilli Sauce
  • 1 Slice of Crusty Bread
  • 1 Handful of Mixed Leaves
  • 10g (0.4 oz.) Chaucer Diced Apple
  • 10g (0.4 oz.) Chaucer Cranberry Slices
  • 175g Coleslaw Mix (Or 1 Carrot, Grated, 60g (2.1 oz.) of White Cabbage, finely sliced & 1 sliced Celery Stick)
  • 15g (0.5 oz.) Chaucer Baked Bacon Flavour Sprinkles
  • For the dressing
  • 120g Standard Mayonnaise (Perhaps Flavoured With 1 tsp Wholegrain Mustard)
  • Alternative Dressing Recipe (more time)
  • 1 tbsp (0.5 Fl. Oz) Apple Juice
  • 100g (3.5 Oz) Mayonnaise
  • 1 tsp Whole Grain Mustard
  • Salt & Black Pepper

OTHER INGREDIENT SUGGESTIONS

Chaucer Pineapple would work very well in this salad, or top with Chaucer Rosemary ciabatta croutons.

Add in 25g (0.9 oz.) Of Walnut Pieces or 1 tbsp Sunflower Seeds for extra crunch/texture.

METHOD

  • 1 Make the dressing (if required) by combining all the ingredients well.
  • 2 In a bowl, combine Chaucer Apple, Chaucer Cranberry and Coleslaw Mix.
  • 3 Add the dressing and combine well
  • 4 Lightly toast the bread and place a handful of leaves on the top.
  • 5 Pile up the bound salad on the leaves, and carefully place the chicken on the top.
  • 6 Garnish with Chaucer Bacon flavour sprinkles.

BENEFITS OF USING CHAUCER PRODUCTS

  • Great flavour
  • Vibrant Colour
  • Great crunch and texture
  • Long shelf life with no loss of colour or flavour
  • Visually appealing
  • Small quantities, big impact
  • No fuss, no mess and no chopping required

Keep up to date with the latest food trends, recipes, news and product updates