Honey & Rosemary Butterfly Chicken with Fettuccine with Salad
- 1 Waitoa Free Range Butterfly Honey & Rosemary Chicken
- 200g pack Explore Cuisine Organic Edamame and Mung Bean Fettucine
- 1 New Zealand Avocado
- 4 Tbsp plain low-fat yoghurt
- 2 Tbsp lemon juice
- 1 clove garlic
- Select Black Pepper
- 2 Tbsp chopped parsley
- 1/2 cucumber, sliced
- 200g cherry tomatoes, halved
- 120g bag Vitalvegetables Vitalsight Salad Mix
- 2 Tbsp Tasti Pumpkin Seeds
- Healthy Food Guide magazine
Preheat oven to 210°C (190°C fan-forced). Place chicken on a lightly greased tray and cook for 1 hour until cooked through, turning occasionally. Once cooked, remove and set aside to cool. Strip chicken meat off the bones.
Meanwhile cook edamame and mung bean fettuccine as per instructions on the packet, then drain and put aside to cool.
Make dressing by blending together the avocado, yoghurt, lemon juice, garlic, black pepper and herbs until smooth.
In a large mixing bowl, place cooled fettuccine, cucumber, tomatoes and the cooked chicken, then stir through the dressing.
On a large serving platter, layer half of the green leafy salad mix, top with half of the chicken fettuccine, then repeat the layering with the remaining salad mix and chicken fettuccine. Top with pumpkin seeds.
Tip: This recipe is delicious with Waitoa Free Range Chicken Original Tenders or Gluten Free Tenders as an alternative to the Waitoa Free Range Butterfly Honey & Rosemary Chicken.
By The Healthy Food Guide TV Series