Butterflied Chicken with Avocado & Macadamia Salad

In collaboration with Fresh.co.nz

Serves: 4

INGREDIENTS

1 free range butterflied chicken,

manuka honey

rosemary

drizzle of extra virgin macadamia (or olive) oil

 

Avocado & Macadamia salad:

3 avocados, scooped & sliced

200g broad beans, steamed & shelled

2 small courgettes, peeled in thin ribbons

Zest of 1 lemon, ribboned

100g feta, cubed

½ tsp chilli flakes, optional

1 cup fresh basil, mint or crazy peas

½ cup FreshLife Macadamia Nuts, roughly chopped & lightly toasted

 

Creamy avocado dressing:

1 avocado, scooped

⅓ cup fresh basil leaves

½ cup FreshLife Macadamia Nuts, presoaked & drained

¼ cup extra virgin macadamia (or olive) oil

1 garlic clove, crushed

Juice of 1 lemon

2 tsp honey

⅓ cup water, if necessary

Salt and pepper

METHOD

  • For the chicken: Preheat the barbecue to medium heat. Drizzle with oil then barbecue the butterflied chicken on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through, turning occasionally.

  • When the chicken has 20 minutes to go, make the salad dressing. Add all ingredients to a blender and blitz until smooth. Add water if the dressing is too thick, then season with salt and pepper.

  • For the salad: add all salad ingredients to a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour over dressing.

  • Serve salad with hot barbecued chicken.

    TIP: We suggest using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.

 
Main Meals, ChristmasSarah BlazeyMacadamia Nuts