Andy Rea’s Marvellously Tasty Chicken Summer Salad

Ingredients

• 1 pack of Moy Park Breaded Chicken Mini Fillets

For the salad

• 1 head broccoli cut into florets
• 100g snap peas
• 1 bunch asparagus cut into 2 cm pieces
• 150g kale

For the dressing

• 1 avocado
• 1/2 bunch basil
• 1/2 bunch parsley
• 1 tablespoon of chopped chives
• Lemon juice to taste
• Pinch of cayenne
• Salt to taste
• 1 clove minced garlic
• Drizzle of olive oil
• 50ml of water

To serve

• Small tub of hummus

Method

1. Remove all packaging from the Breaded Mini Fillets and place on a baking tray in a preheated oven for 14-17 minutes at 220°C.
2. For the vegetables, blanch in boiling salted water for 4 minutes, remove from heat and strain. Once all cooking water is strained put the vegetables back into dry pot and toss in some of the Green Goddess dressing to taste.
3. To prepare the dressing, simply process all of the ingredients together until smooth.
4. To serve, spoon hummus over the surface of a plate or bowl, top with the dressed vegetables and the cooked Breaded Mini Fillets. Pomegranate and pea shoots can be used to finish the dish.