Sundried Tomato Chicken Espetadas Recipe | Woolworths TASTE
Grilled sundried tomato chicken espetadas served with a fresh salad of asparagus, broccoli, hard-boiled eggs, topped with a tangy balsamic poppy seed dressing.
Ingredients
- For the espetadas and salad
- 2 packs Woolworths sundried tomato chicken espetadas
- 200 g Tenderstem broccoli, blanched
- 100 g asparagus tips, blanched
- 4 free-range eggs, hard-boiled and quartered
- Rye bread, chargrilled, for croutons
- Baby spinach, for serving
- Sundried tomato pesto, for serving
- For the balsamic poppy seed dressing, whisk:
- 2 T balsamic vinegar
- 2 T wholegrain mustard
- 1 T red wine vinegar
- 2 T avocado oil
- 1 T poppy seeds
- 1 T honey
- Sea salt and freshly ground black pepper, to taste
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