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Chicken and Brazil nut salad

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 100g Brazil nuts
  • Olive oil spray, to grease
  • 4 (about 250g each) single chicken breast fillets
  • 85g (1/2 cup) feta-stuffed green olives, thinly sliced
  • 2 teaspoons finely grated lemon rind
  • 1 bunch continental parsley, leaves picked
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tablespoon extra virgin olive oil


  • 1
    Preheat oven to 180°C. Spread the nuts over a baking tray and bake for 7 minutes or until lightly toasted. Set aside to cool. Coarsely chop.
  • 2
    Meanwhile, spray a non-stick frying pan with olive oil spray to grease. Place over medium heat. Add chicken and cook for 8-10 minutes each side or until cooked through.
  • 3
    Combine nuts, olives, lemon rind and parsley in a bowl. Drizzle over lemon juice and oil and combine.
  • 4
    Divide the salad among serving plates. Top with chicken and serve.

Source: taste.com.au


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