BBQ Chicken Salad

Redheads BBQ Chicken and Pumpkin Salad

Ingredients

720g Chicken Breast Fillets
45g Almond Dukkah
20g Anchovies
80ml Vegetable Oil
16g Garlic
60ml Sherry Vinegar
Bunch Vietnamese Mint
1 tsp Salt
2 tsp Black Pepper crushed
320g Cabbage
800g Pumpkin
80g Brown Sugar

Directions

Flatten the thickest end of the chicken fillets between two pieces of plastic wrap

Press the chicken breasts liberally with the Almond Dukkah

In a food processor, place 25 to 30ml of oil, the anchovies, garlic, mint, salt, pepper and sherry vinegar and process until well combined

Cut the pumpkin into cubes and liberally coat with remaining oil and sugar

Cook the pumpkin and chicken over hot charcoal (approx five minutes each side for the pumpkin and seven minutes each side for the chicken)

Redheads
Red Hot Tip

To serve place pumpkin onto shredded cabbage then pour dressing over, lastly placing chicken on top.

 
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