Escoveitch Chicken Salad

This dish is a more contempory use for the sauce tasty, with virtually no fat.

2 large Chicken breasts
1 clove Garlic, crushed
  Salt & pepper to taste
1 sprig Fresh thyme, chopped
3 oz/90 ml Walkerswood Escoveitch Sauce
1 Onion, sliced
1 Carrot, julienned

Assorted lettuce leaves,tomatoes & cucumber slices

Method:

  • Season chicken breasts with garlic, salt, pepper, fresh thyme and grill.
  • Heat escoveitch sauce adding julienned/slices of onions and carrots.
  • Slice chicken and pour pickles and sauce over.
  • Allow chicken to cool.
  • Serve on salad with some of the sauce.
  • Serves 4.

 

 

 

 

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