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| recipe
book |
| CHICKEN & BROCCOLI
SPROUT SALAD |
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Serves
4
Cooking time: 15 minutes
2 1/2 cups (425g), Cooked Chicken, coarsely
chopped
375g can Artichoke Hearts, drained &
quartered
300g Button Mushrooms, quartered
80g Baby Spinach Leaves or Mixed Salad
Greens
1 small Red Capsicum (160g), sliced
thinly
1 small Yellow Capsicum (160g), sliced
thinly
1 punnet (75g) Parilla Fresh Broccoli Sprouts
3 Cloves Garlic
1/4 cup fresh Flat-leaf Parsley, coarsely
chopped
1/4 cup (60ml) Balsamic Vinegar|
1/3 cup (80ml) Extra Light Olive Oil
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- Heat
1 tablespoon olive oil in medium saucepan. Cook
garlic, mushrooms, covered until mushrooms are
soft; cool.
- Combine mushroom mixture,
artichokes, olive oil and balsamic vinegar in
large bowl.
- Add chicken, parsley,
capsicum, broccoli sprouts and spinach to mushroom
mixture; toss gently.
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