Ingredients
- Piri Piri Seasoning 30g
- Honey & Mustard Dressing 15ml
- Extra Virgin Olive Oil 20ml
- Chopped Garlic in Oil 5g
- Fresh Chicken Thigh Boneless Skin on 3
- Banana Shallots 10g
- Lettuce 1
- Baby Gem Lettuce 1
- Wild Roquette Rocket Baby Leaf 80g
- Red Chard Baby Leaf 40g
- Fresh Red Chillis 10g
- Micro Inspired Leaf Mix 10g
Method
- Marinade the chicken for 2 hours with sliced chili, garlic oil and the piri piri seasoning.
- Wash all the leaves, tear the baby gem lettuce into in half, dice the cucumber and slice the shallots.
- Heat a grill plate and bar mark, then cook the chicken until 75°C, then rest and slice.
- Keep the micro leaves to one side, mix the rest of the ingredients together i.e. the salad, cucumber and shallots, together with a little of the dressing.
- Place in a bowl and top with the chicken and micro leaves.
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