INGREDIENTS

For the salad

2 cups of cooked risoni

¼ red onion finely diced

1 cup fresh chopped parsley

2 ½  tablespoons of chopped fresh dill

2 tablespoons of chopped fresh chives

2 tablespoons of chopped fresh mint

½ teaspoon chopped capers

1 cup of cherry tomatoes (halved)

¼ cup olive oil

1 tablespoon of lemon juice

2 skin free chicken breasts

Salt and pepper to taste

For the dressing

½ teaspoon capers

½ avocado

2 tbsp lemon juice

1 cup fresh spinach

1 tsp rice wine vinegar

1 cup Greek yoghurt.

METHOD

1. Season chicken breasts with salt and pepper
2. Place chicken on a hot oiled griddle pan
3. Cook for 5 – 7 minutes on each side this is depending on the size of the chicken breast.
4. Allow to rest for 5 minutes and then slice.

In the meantime

1. Combine remainder of ingredients. Add rested chicken and combine.
2. To serve top with the creamy dressing

To make the dressing

1. Add ingredients to the food processor (apart from the olive oil and lemon juice)
2. Pulse and blend together while slowly adding oil and lemon juice and until smooth and creamy

FOOD SAFETY TIPS

CLEAN

Wash your hands with soap and running water and dry thoroughly before handling food and after handling raw chicken. Rinse vegies/ herbs under running water before cutting or peeling them.

SEPARATE

Keep raw chicken from touching other food. Use one chopping board for preparing salad/ herbs and a separate one to prepare the raw chicken.

COOK

Use a meat thermometer into the thickest part of chicken breast to ensure you have cooked the chicken breasts to 75°C

CHILL

Leaving starchy foods at room temperature can allow nasty toxins such as Bacillus cereus to grow that can’t be killed by further cooking so follow cooking instructions for the risoni, strain and cool under running water then place in the fridge at or under 5°C. Store the finished salad at or under 5°C and consume within 3 days.

Credit

Thanks to our member and chef Narelle Bickford for creating this recipe